Crunchy Garlic Bread Bites

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

Course Appetizer, Side, Side Dish, Side Dish/Appetizer

Cuisine Australian, Modern Australian

Total Time 30

Servings (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*

Nutrition