Breads, Pizza & Panini

Vegan low fat baked croutons

Make a good soup great, by adding these tasty, guilt-free croutons! Bake in the oven whilst prepping your soup to save time.
Serves: 4
Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients:

  • 2 slices (approximately 100g) of stale flavoured bread, such as olive bread or sun-dried tomato bread
  • Filippo Berio Extra Virgin Olive Oil Spray
  • 1 tbsp of fresh marjoram or oregano (if you can’t get hold of fresh, a teaspoon of dried is an alternative)
  • 1 tbsp of fresh parsley
  • Zest of half a lemon
  • Salt and pepper

Method:

  1. Heat your oven to 180C (fan) or 200C (conventional).
  2. Prepare a large baking tray by lining it with baking paper.
  3. Cut the bread into cubes and place in a bowl.
  4. Finely chop the oregano and parsley.
  5. Spray the bread cubes with the Filippo Berio Extra Virgin Olive Oil whilst turning them until they are fully, but lightly coated.
  1. Reserve a tsp of each of the parsley and lemon zest (for garnish later).
  2. Add in the rest of the parsley, lemon zest and all of the oregano and add salt and pepper to the bowl.
  3. Toss the ingredients together before tipping out onto the baking tray, making sure the bread is spread out into a single layer.
  4. Bake for 18-20, but turn over the croutons halfway through the cooking process to ensure they bake evenly.
  5. When baked, transfer to a bowl and garnish with the reserved lemon zest and parsley.