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…
** Please note reposted on 26-01-2018 with updated (and more appetizing!) first photo!
Crunchy Garlic Bread Bites
Bite sized cubes of garlic buttered sourdough, lightly crunchy on the outside, but still slightly chewy in the middle.
- 1 Loaf sourdough bread - see notes mine was 520g
- 100 g salted butter
- 1 large garlic clove - crushed
- 1/2 cup mixed fresh herbs to garnish I used a mixture of parsley with a little oregano & thyme
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 3/4 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.
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 3/4 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*