The perfect topping for soups or salads - these Pesto Ciabatta Croutons are simple to make, full of flavor and 100% vegan.
It's one of those things that you'd think would be easy to buy pre-packaged as a vegan. I mean what are croutons anyway? Dried out bread with some seasoning, right?
That's all they should be, but, NO.
Almost every time I go to the store, that pesky little thing called "milk" is almost always listed as an ingredient.
So I check 2 or 3 packages, roll my eyes as I put each package back on the shelf, and walk away without something crunchy to put on top of my salad.
And I am SURE there are vegan-friendly brands out there, but we all know that making anything from scratch is always going to be better than buying it pre-made anyway.
So today, we're taking a little extra time (and I literally mean "a little", because these croutons aren't much harder than making a piece of toast) and making our own croutons.
And not just any croutons...Pesto Ciabatta Croutons.
These sound fancy, but I promise, they are super simple to make.
I picked ciabatta bread because first of all, it is delicious. But it is also super thick and dense, which makes it perfect for absorbing flavors. And we want these croutons to be super flavorful.
I picked pesto to flavor these croutons because first of all, it is delicious (are you sensing a pattern here?), but it is also the first day of SPRING! Yep, we can officially look forward to warmer days and lots of fresh herbs & veggies.
You'll notice all of the recipes I share this week share a similar "Spring" theme - I was just
extremely slightly excited about saying goodbye to winter and I wanted to get you excited too!
Like I said, these are soooooo easy to make. Cut your bread into bite-sized pieces, toss them in some pesto and bake until crispy. And that's it.
TSV TIP: Keep a close eye on these while they're baking. They can go from crisp to burnt in the blink of an eye. And no one wants a burnt crouton.
Store these little guys in an airtight container and you'll have the perfect topper for your soups and salads all week long.
Pesto Ciabatta Croutons
- 2 cups ciabatta bread cut in bite-sized pieces
- ¼ cup pesto
- Preheat oven to 400 degrees.
- While oven is preheating, cut ciabatta into bite-sized pieces.
- Line a baking sheet with parchment paper. Spread ciabatta pieces out on the parchment paper and add pesto on top. Using your hands, toss ciabatta until evenly coated with the pesto.
- Place in the oven and bake for 10 minutes, flipping halfway.*
- Remove from the oven and allow to cool. Store in an airtight container for 5-7 days.
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