Crunchy Garlic Bread Bites

These little garlic bread snack cubes will be our garlic bread go-to at home from now on. They have everything you want in garlic bread - lightly crunchy outside texture with a centre that is still slightly chewy, all made even better with garlic-butter goodness...

I stumbled across a recipe on Epicurious for Bite-Size Garlic Bread with Fresh Herbs, and thought they looked so good that I would make my own version, hence Crunchy Garlic Bread Bites. I made these recently when we had relatives staying, and they proved a real hit - everyone including all three kids loved them!

We usually eat them as you would garlic bread - as a side dish with our main meal - but they would also be fabulous as an appetizer at your next get-together.

Normally I use fresh sourdough for this recipe, but on the occasion I took the photo above, I used sourdough that was three days old (please excuse the dreadful photo - this was taken in my VERY early blogging days).

As you can see they are more dry and crisp than the top photo using fresh bread. ( I left the bread in it's original packaging for three days so I could use it as an experiment - turned out great! See my notes if you are not using fresh bread) I have also made the recipe using half a loaf of sourdough and just halving everything else to serve less people. Or just make the whole loaf anyway - I don't think you will have much left over!

Chef not required...

Lee-Ann ♥

** Please note reposted on 26-01-2018 with updated (and more appetizing!) first photo!

Suggested Mains/Accompaniments:

Pesto Lamb Cutlets with Prosciutto

Crunchy Bruschetta Pasta with Prosciutto

Pulled Lamb Shoulder with Paprika & Capsicum

Caramelised Ragu with Hidden Veg Pasta Sauce

📖 Recipe

Crunchy Garlic Bread Bites

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Bite sized cubes of garlic buttered sourdough, lightly crunchy on the outside, but still slightly chewy in the middle.

Print Pin Rate

Total Time: 30 minutes minutes

Serving: 8 (depending on how many you eat!)

Calories: 240kcal

Author: Lee-Ann Grace

Ingredients

• 1 Loaf sourdough bread - see notes mine was 520g
• 100 g salted butter
• 1 large garlic clove - crushed
• ½ cup mixed fresh herbs to garnish I used a mixture of parsley with a little oregano & thyme

Instructions

• Pre heat oven to 230c
• Line 2 baking trays with baking paper.
• Place butter in a small heat proof bowl and microwave for 30 seconds, or until melted, then add crushed garlic.
• Meanwhile, remove crust from bread and cut into 2cm or ¾ inch cubes - see note.
• Place bread cubes in an even layer on baking sheets, and bake for 5 mins.
• Remove cubes from oven (reserving baking paper) and place in a large heat proof bowl.
• Slowly drizzle garlic butter on to cubes, mixing to coat as you go - I use a pastry brush for this - trying to get the cubes as well coated as you can.
• Place cubes back on baking paper lined trays in a single layer, bake for 3-5 mins, depending on your desired amount of colour and crunch.
• Remove from oven, toss lightly with herbs, serve immediately.

Notes

The sourdough loaf I used for the last photo was three days old - I just left it on the kitchen bench in it's original packaging.

I have found that the older the bread, the quicker it is to colour and crisp up. This is one reason why I have suggested a final cook time of 3 to 5 minutes - as this will depend not only your desired level of crunch but also the age of your bread.

As for the combination of fresh herbs, this can be your choice - I have only used the leaves from about 2 sprigs of thyme as it can be quite strong, along with parsley (the majority of the mix) and some oregano leaves - again not too much as it can be quite strong too. I just went out into the herb garden and cut what took my fancy.

You could actually leave out the herbs altogether if you prefer - we have done this ourselves...still really REALLY good garlic bread - or maybe use parsley only. Your choice!

I have also made this with bread that I had frozen, I just thawed it first then proceeded as per the recipe - it turned out just the same.

I find the easiest way to cut the bread into cubes is to slice it into 2 cm or ¾ inch slices first, then working with 1 slice (or 2 - one on top of each other) cut off the crust, then cut slice into cubes.

**Special Note - Keep the crusts!!!! I use these to make my own breadcrumbs - just pop them into a zip lock bag in the freezer - then when you have time take them out to thaw (doesn't take long) then spread them on a rimmed baking sheet as evenly as you can and bake (or dry-out, really) at about 100c for 15-20 mins, depending on the freshness of the bread then whiz up in a food processor - keep going until you have a really fine crumb. I use these type of crumbs (as opposed to my chunkier, more moist home made crumbs) to crumb things like lamb cutlets where you need a really fine, dry crumb.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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Serving: 0g | Calories: 240kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg