Don't miss out on the best bit of a salad! Use these crunchy, Italian herb gluten-free croutons in salads, on cheese boards, or sprinkled over a soup in winter.
4 slices sliced gluten-free soy and linseed bread
1 egg white
1 tbsp extra virgin olive oil
1 tsp dried Italian herbs
Salt and pepper, to season
2 tbsp sesame seeds
- Preheat oven to 180°C. Line an oven tray with baking paper. Cut bread into 2cm squares. Set aside.
- Whisk egg white in a large bowl until foamy. Add oil and whisk again until combined. Add Italian herbs, season then whisk again.
- Add bread squares to egg mixture and toss to coat. Pour over sesame seeds and toss gently until well coated.
- Arrange bread squares in a single layer on prepared tray. Bake for 20 minutes or until light golden. Set aside to cool completely on tray then serve.