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


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

  1. Preheat your oven to 180 degrees.
  2. In a small saucepan, combine the garlic, herbs, salt and the oil and bring the mixture to a simmer. Remove from heat and set aside for 5 minutes and 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 lines with parchment paper. (If you want your strips to have interesting shapes, lay them over crumpled foil.) 
  4. Bake in the middle of the oven for 8 minutes.
  5. Sprinkle the croutons with the parmesan and bake them for 5 minutes more, or until they are golden.
  6. Sprinkle the croutons with the additional salt, if desired, and let them cool completely.
  7. The croutons keep in an airtight container for a week and can also be frozen.

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