Garlic – Parsley Croutons

Croutons Recipe | Garlic Parsley Croutons

Garlic Parsley Croutons Recipe |

I came across this recipe on Natasha’s Kitchen, and thought of giving it a shot, with the ingredients available at home. I must say, I simply LOVED IT ! Before I knew, I had finished most of these!

Recipe –

Yield- 2 cups


3 slices, Bread, cut into cubes ( I used whole wheat )
1 tbsp Butter
1 tbsp Extra Virgin Olive Oil (EVOO)
2 medium Garlic cloves, grated
1/2 tbsp fresh parsley, finely chopped, or 1/2 tsp dried parsley
A pinch or 2 Salt
A pinch ground Black pepper


1. Preheat the oven to 425º F. Alongside, heat a small pan over medium heat. Add EVOO, butter, grated garlic, parsley, pepper and mix well. Heat until the butter melts, turn the heat off and set aside for the flavors to combine.

Garlic Parsley Croutons Recipe |

2. In the meanwhile, cut the bread slices in equal size cubes. Do not remove the crust. Transfer these cubes to a bowl.

3. Using a spoon, pour the prepared mixture slowly over the bread cubes. Make sure to spread evenly. Toss the cubes for even coating.

Garlic Parsley Croutons Recipe |

4. Evenly spread the cubes on a baking sheet and bake for 10 minutes or until golden brown and crunchy. Be careful while removing the tray from the oven, it will be very hot.

Garlic Parsley Croutons Recipe |

5. Bring the croutons to room temperature and store in an airtight container. Use as required. Serve these delicious bites with soups or salads. I served these with Roasted Tomato, Carrot & Basil Soup.

Garlic Parsley Croutons Recipe |


1. I baked these at 425ºF, as I was already roasting the veggies for the soup, at the same temperature setting. The original recipe calls for baking at 375ºF, for about 20 minutes.

2. The thicker the bread slices/cubes, the better the croutons will be.

3. It is important to wait for a few minutes before pouring the seasoned oil mix on to the croutons. This resting time, helps the flavors combine well.

4. Tossing the cubes after pouring the oil mix is equally important, or you will be left with plain/unflavored cubes.

5. If you think these will last for a long time, trust me, they won’t! Haha! Bake more 🙂


Happy Munching !

Sonal 🙂


©Foodbound 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.


4 thoughts on “Garlic – Parsley Croutons

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s