• 4 cloves garlic, in large slices
  • 1 tablespoon fresh herbs, finely chopped (parsley, thyme, rosemary, oregano – whatever you have on hand)
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 6 slices Master Loaf White or Wholemeal Toast, cut into cubes or strips depending on your preference
  • 1/4 cup finely grated fresh Parmesan


I know it’s ridiculous to suggest that you might have leftover slices of Master laying around, but let’s pretend that you do.  Take those slices and a few quick basic ingredients and create some delicious salad topper that will give your summer salad the glow up it deserves.


  1. Preheat your oven to 180°C.
  2. In a small saucepan combine the garlic, herbs, salt, and the oil and bring the mixture to a simmer and then remove from heat and sit aside for 5 min to allow the flavour to develop. Discard the garlic slices.
  3. In a bowl, toss the bread cubes/strips with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
  4. (If you want your strips to have interesting shapes, lay them over crumpled foil)
  5. Bake in the middle of the oven for 8 minutes.
  6. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden.
  7. Sprinkle the croutons with the additional salt, if desired, and let them cool completely.
  8. The croutons keep in an airtight container for 1 week and can also be frozen.

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