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If you have have left over bread, I have a recipe for you… Mozzarella Croutons! You may know about making bread into regular croutons, but until you’ve made cheesy mozzarella croutons, ypou have not truly lived (unless you don’t eat cheese, but that’s an entire other discussion).

I’ve seen this style of crouton used a couple of different times with different cheese variations. I love using Mozzarella cheese for these croutons because of its melty, stringy style and it’s an easily accessible cheese pretty. You can get it much everywhere!

A few Notes for Success:

This works better with a baguette style bread that is a day or 2 old vs a freshly baked bread.
Block Mozzarella or fresh mozzarella work with this recipe.
DO NOT use pre-shredded mozzarella. There is an anti-clumping agent added to ALL pre-shredded cheeses and it doesn’t melt the same. Shred it by hand, use your KitchenAid Attachment or you can shred it in your Food Processor as well.
The salt and pepper amount will vary based on your taste. Use whatever amount suits you.
You can use either plain olive oil or you could jazz it up even more and use flavored olive oil such as basil or garlic.

Make it an Appetizer

Serve these mozzarella croutons with marinara sauce (jarred or homemade) on a platter and have a perfect appetizer for any party!

Perfect with

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Mozzarella Croutons

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Author: Jenn Giam Smith
Total Time: 25 minutes
Yield: 20 croutons 1x

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Description

This is a great way to use leftover baguettes. These are not only perfect on soups and salads, but you can use them as an appetizer with marinara sauce or even just as a snack!

Ingredients

Units Scale

1 baguette (1-2 days old)
1 1/4 cup olive oil
Kosher Salt (To Taste* See Notes 1 For details)
Freshly Ground Black Pepper (To Taste* See Notes 1 For details)
12 oz Shredded Mozzarella Cheese (See Notes 2 for details on this)

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Instructions

Preheat the oven to 400 degrees.
Slice the baguette into ¼-inch-thick diagonal slices.
Lay the slices in one layer on a baking sheet lined with a silicon matte/parchment paper (I recommend the silicone matte, the cheese will not stick to it). Brush with olive oil* See Notes 3 for more details then salt and pepper on each side.
Top with all of the mozzarella cheese and bake for 15 to 20 minutes until they are browned and crisp on the bottom and the cheese is melted. Serve at room temperature.

Equipment

Cooking Tweezers (6 Piece Set)

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Rachael Ray Stainless Steel Box Grater (Teal Blue)

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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)

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Notes

Ingredient details and Substitute Options:

The salt and pepper amount will vary based on your taste. Use whatever amount suits you.
Block Mozzarella or fresh mozzarella work with this recipe. *DO NOT use pre-shredded mozzarella. There is an anti-clumping agent added to ALL pre-shredded cheeses and it doesn’t melt the same. Shred it by hand, use your KitchenAid Attachment, or shred it in your Food Processor.
You can use plain olive oil or jazz it up even more and use flavored olive oil such as basil or garlic.

Helpful Tips:

Here are a few things to keep in mind. They won’t make or break your breakfast, but they might save you some stress.

Serving size depends on the baguette size and how thick you cut them.

Nutritional Facts:

These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: condiment, sides, appetizer
Method: Baking
Cuisine: American

Nutrition

Calories: 107.28
Sugar: 0.76
Sodium: 193.64
Fat: 6.84
Saturated Fat: 2.68
Carbohydrates: 6.38
Fiber: 0.26
Protein: 4.96
Cholesterol: 13.44

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Mozzarella Croutons

A few Notes for Success:

Make it an Appetizer

Perfect with

Did you try it, have questions?