Cheese Croutons Made with Sourdough and Fresh Herbs
These cheese croutons are crispy, savory, and full of herb flavor. Made with sourdough bread (store-bought or homemade), a mix of olive oil and melted butter, garlic powder, fresh parsley, thyme, rosemary, oregano, and a sprinkle of Parmesan cheese. They're an easy way to turn leftover bread into something special. Perfect for topping soups, salads, or enjoying as a snack.
I have never met a crouton I did not love. Cheese croutons especially have my heart. I have been known to skip the salad entirely and snack on them while watching TV, which feels like the right way to live.
This batch came together thanks to an overflow of herbs from my culinary garden and a loaf of sourdough bread that was one day away from becoming breadcrumbs. Fresh parsley, thyme, rosemary, oregano, and plenty of Parmesan turned those simple cubes into golden, crispy cheese croutons that are impossible to resist.
They are perfect for topping soups and salads, but let's be honest. Eating them by the handful is highly encouraged.
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Why you'll love these cheese croutons
- Crispy and golden: The combo of olive oil and melted butter gives you that perfect crunch without going overboard.
- Herb-forward flavor: Fresh parsley, thyme, rosemary, and oregano take these croutons from basic to bold.
- Cheesy in the best way: A generous sprinkle of Parmesan goes on before and after baking, giving each bite that salty, nutty finish we all love.
- No waste here: It's the perfect way to use up day-old sourdough and any herbs that are still going strong in your garden.
- Snack-worthy: Sure, they're great on soup or salad... but good luck not eating half the tray straight from the pan.
Ingredients you'll need
- Sourdough bread - Homemade or store-bought both work here. I used a store-bought loaf this time (no shame), but day-old homemade sourdough is just as perfect. Just make sure it's crusty and dense enough to hold its shape.
- Olive oil - For richness and to help everything crisp up.
- Melted butter - Adds that irresistible flavor and golden color.
- Parmesan cheese - I use grated Parmesan for these croutons - not the powdery kind, but the fine shred that's one step up. It melts beautifully, crisps up in the oven, and gives each crouton a salty, golden finish. You'll sprinkle some before baking and a little more after, just for good measure.
- Fresh herbs - I used parsley, thyme, rosemary, and oregano straight from the garden.
- Garlic powder - Gives a mellow garlic flavor without overpowering the herbs.
- Salt and pepper - Just enough to season everything well.
Note: The complete ingredient list with measurements is just below in the recipe card.
How to make cheese croutons
Fresh herbs and finely grated Parmesan make these homemade croutons extra flavorful, crunchy, and perfect for topping your favorite comfort dishes.
Step 1: Grate the cheese - Grate fresh Parmesan and set aside.
Step 2: Cube the bread - Cut the sourdough into bite-sized cubes.
Step 3: Chop the herbs - Finely chop the parsley, thyme, rosemary, and oregano.
Step 4: Mix the oil and butter - In a large bowl, combine the olive oil and melted butter.
Step 5: Add butter mixture to the bread - Pour the olive oil and melted butter mixture over the cubed sourdough and toss to coat evenly.
Step 6: Add herbs and seasoning -
Sprinkle in the chopped herbs, garlic powder, salt, and pepper. Mix until evenly distributed.
Step 7: Add Parmesan - Add the grated cheese and mix gently to coat.
Step 8: Bake - Spread the croutons in a single layer on a parchment-lined baking sheet. Bake at 375°F for 15-20 minutes, flipping once, until golden and crisp.
Tips for success
- Use day-old sourdough for the best texture. It holds its shape better and crisps up beautifully.
- Fresh herbs give the brightest flavor, but dried herbs will do the trick if that's what you've got.
- Don't overcrowd the pan. Giving the croutons a little space helps them crisp instead of steam.
- If you're using store-bought sourdough, keep in mind it can be a bit saltier. I usually cut back on the added salt when I go that route.
- Let them cool completely before storing or serving. That's when the real crunch sets in.
How to use these croutons
- Top a Caesar or simple garden salad
- Serve with tomato soup, creamy herb soups, or really any soup (my favorite way)
- Use as a crunchy garnish on pasta dishes or baked casseroles
- Or do what I do and snack on them straight off the tray. No shame in that.
Storage and make-ahead tips
- Store completely cooled croutons in an airtight container at room temperature for up to a week
- If they lose their crunch, re-crisp them in a 350°F oven for a few minutes
- For longer storage, freeze in a sealed bag or container and toast straight from frozen
- These croutons also make a fun (and unexpected!) homemade food gift. Package them in small jars or treat bags for holiday hostess gifts, neighbor drop-offs, or soup-night dinner kits.
Cheese Croutons Made with Sourdough and Fresh Herbs
Ingredients
- 6 cups sourdough bread, cut into ¾ to 1 inch cubes (day-old preferred)
- 3 tablespoon olive oil
- 1 tablespoon melted butter (optional, deepens flavor)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon finely chopped parsley
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped oregano
- 1 tablespoon finely chopped rosemary
- 2 tablespoon finely grated Parmesan cheese (mixed in before baking)
- 2 tablespoon additional Parmesan cheese (for tossing after baking)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Add the sourdough cubes to a large mixing bowl. Drizzle with olive oil and melted butter. Toss until the bread is evenly coated.
- Add garlic powder, onion powder, salt, pepper, chopped parsley, thyme, oregano, rosemary, and 2 tablespoon Parmesan. Toss again until the bread is well seasoned.
- Spread the seasoned bread cubes in a single layer on the prepared baking sheet.
- Bake for 10 minutes. Remove from the oven, flip the croutons, then bake for another 8 to 12 minutes, or until golden and crisp.
- While the croutons are still warm, sprinkle with the remaining Parmesan and fresh dill or parsley. Toss gently to coat.
- Allow the croutons to cool completely before transferring to an airtight container. Store at room temperature for up to one week.
Notes
- If the croutons soften over time, place them back in a 350°F oven for a few minutes to re-crisp.
- For longer storage, freeze in a sealed container. Toast straight from frozen until warm and crisp.
- These also make great gifts. Package in small jars or treat bags to share with friends and neighbors.
Nutrition
There's just something about a homemade cheese crouton that makes any salad or soup feel a little more special. Crisp, golden, herb-flecked, and full of flavor, these croutons are the perfect way to use up day-old bread and a handful of fresh herbs. I've been known to snack on them straight from the tray, and I won't judge if you do the same.
Whip up a batch, let them cool, and keep them on hand for tossing into your favorite dishes all week long. Your future self will thank you.
See you in the kitchen!
