By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
143 cal · 40 min
Sourdough Anchovy Croutons
Recipe GLPRa32fdf64a06eef
Crispy, golden croutons made from sourdough bread infused with the savory depth of anchovies and finished in extra virgin olive oil. These toasted bread cubes are perfect for salads, soups, or enjoyed on their own as a flavorful Mediterranean-inspired snack.
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Ingredients
½ cup extra virgin olive oil
6 salt- or oil-packed anchovy fillets
9 ounces sourdough bread, cut into 3/4- to 1-inch cubes
Directions
Preheat your oven to 350°F (175°C). If using salt-packed anchovies, rinse and pat them dry on paper towels. If using oil-packed anchovies, simply pat them dry.
Finely mince or chop the dried anchovy fillets into small pieces.
In a large bowl, combine the extra virgin olive oil with the minced anchovies, stirring well to distribute the anchovy pieces evenly throughout the oil.
Add the sourdough bread cubes to the anchovy-infused oil and toss thoroughly until all pieces are well coated on all sides.
Spread the coated bread cubes in a single layer on a large baking sheet.
Bake in the preheated oven for 25–30 minutes, stirring halfway through, until the croutons are golden brown and crisp throughout. Watch carefully toward the end to prevent burning.
Remove from the oven and spread the croutons on a clean surface to cool completely. They will become even crispier as they cool.
Once cooled, store in an airtight container. Serve with salads, soups, or enjoy as a crunchy appetizer.
Comments
This is a rare instance where extreme simplicity becomes a strength. Anchovies are reliably stocked at every major Charlotte chain including Food Lion and Harris Teeter, sourdough bread is standard bakery stock, and olive oil is universally available; no special trips needed. The stated forty minutes is honestly padded—ten to fifteen minutes covers tearing bread, tossing with oil and chopped anchovies, and crisping in a hot oven—but that's a minor quibble since the actual work is trivial. At roughly three dollars for six servings (assuming a budget loaf and tin anchovies), the per-serving cost is fifty cents and justified by the ingredient quality. Leftovers reheat perfectly in a 350-degree oven for five minutes and taste nearly as good the next day, making them useful for weeknight salads or even snacking.
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