Garlic Butter Sourdough Toast (+ Croutons)
Thick slices of Classic Sourdough, golden at the edges and soaked in garlic butter. Got a few stale slices left? Turn them into croutons.
You'll need
- 4 thick slices Daly Bread Classic Sourdough
- 4 tbsp butter, softened
- 2 garlic cloves, finely grated
- 1 tbsp fresh parsley, chopped
- 2 tbsp grated parmesan (optional)
- Flaky salt, to finish
Let's make it
- Heat the oven to 400°F.
- Mash the butter, garlic and parsley together in a small bowl.
- Spread it all the way to the edges of each slice and set them on a baking sheet. Sprinkle with parmesan if you like.
- Bake 8–10 minutes, until the edges are deep golden and crisp.
- Finish with a pinch of flaky salt and eat warm.
Daly's tip: Croutons: cube 3 cups of day-old sourdough, toss with 3 tbsp olive oil, ½ tsp salt and ½ tsp garlic powder, then bake at 375°F for 12–15 minutes, stirring halfway.
Best with Classic Sourdough from Daly Bread. Want a copy for the fridge? Grab the printable recipe cards.