Elevate any salad with these vibrant Calabrian cilantro croutons. They deliver a powerful combination of heat, savory richness, and fresh, herbaceous flavor. French bread is transformed by garlicky butter, olive oil, spicy Calabrian chilis, bright lemon, and fresh cilantro. So good they make an awesome snack.

Featured Standouts

French bread

A high-quality, day-old French baguette is ideal. Its crusty exterior and porous interior make it perfect for soaking up the flavor-infused oils while achieving a desirable crunch when baked or pan-fried. The bread should be sliced into uniform, approximately 1-inch cubes for even toasting.

Butter

Used in conjunction with olive oil to provide a rich, creamy flavor base and help achieve a golden-brown exterior.

Olive oil

The primary fat component. Its fruity and slightly peppery notes complement the Calabrian chili perfectly. It acts as the vehicle for carrying the flavors into the bread.

Calabrian chili 

The star ingredient, offering a signature complex heat that is fruitier and less aggressive than cayenne. Using chili preserved in oil or a commercial Calabrian chili paste will provide the most authentic flavor. The amount can be adjusted based on desired spice level.

Cilantro 

Added near the end of the process or used as a garnish post-baking. Its bright, citrusy, and slightly pungent flavor cuts through the richness of the butter and the heat of the chili, adding a crucial layer of freshness to the final product.

TIPS & TRICKS FOR THE BEST CALABRIAN CILANTRO CROUTONS

Use day-old bread for maximum crunch

 Freshly baked bread has a high moisture content, which can lead to soggy or chewy croutons. Bread that is one or two days old has dried out slightly, allowing it to absorb the seasoned oil better and crisp up beautifully in the oven or skillet. Cube the bread evenly,about 1-inch pieces are ideal to ensure uniform cooking and crunch. Consider rustic Italian loaves or sourdough for the best texture and flavor foundation.

Keep the heat low once garlic is added to prevent burning

 Garlic is essential for a savory foundation, but it burns quickly, becoming bitter and acrid. Use a medium-low heat setting when sautéing the garlic in the olive oil. The goal is to gently infuse the oil with the garlic’s flavor, allowing it to turn golden brown, not dark brown or black. This low and slow infusion maximizes flavor without risking bitterness.

Add chili oil gradually to control spice level

The “Calabrian” element is all about the heat, typically from Calabrian chili pepper or a high-quality chili oil. Introduce the chili oil a teaspoon at a time, tasting the mixture before tossing in the croutons. This measured approach allows you to tailor the intensity to your preference, ensuring a pleasant warmth rather than an overpowering burn. Remember, a little Calabrian chili oil goes a long way.

Cilantro in the heat?

It perfectly fine to add the cilantro to the croutons before baking in the oven since the croutons are baked low and slow. The cilantro will dry instead of burn which is ideal for removing the moisture. Both the crouton and the cilantro to keep it fresh longer

Inclusive Adaptations 

Gluten-Free Option

Substitute traditional bread with a robust, high-quality gluten-free bread. Ensure the texture is firm enough to cube and toast well, maintaining the desired crunch.

Dairy-Free Option

Completely replace any butter or butter substitutes with 100% extra virgin olive oil. This preserves the desired richness and crisping agent while eliminating all dairy.

Nut-Free and Soy-Free

The recipe is inherently nut-free and can be easily kept soy-free by verifying the bread ingredients and the source of the olive oil.

Low-Spice/Mild Version

To reduce the heat, significantly decrease the amount of Calabrian chili or crushed red pepper used. Alternatively, for a completely mild version, omit the chili altogether and rely on other herbs for flavor.

High-Spice/Extra Hot Version

For heat enthusiasts, increase the amount of Calabrian chili, use a spicier variety, or add a pinch of chili flakes or a dash of hot pepper oil for an extra kick.

Pre-Cubed Bread

To assist individuals with limited dexterity or grip strength, purchase high-quality pre-cubed bread or crouton bases. This eliminates the need for knife work, simplifying the preparation process.

Mixing

Use a large, wide bowl and rubber spatulas or spoons with thick, easy-to-grip handles for tossing the ingredients. If necessary, place the bowl on a non-slip mat to prevent it from moving during mixing.

Sensory-Friendly Version

For those sensitive to the texture or intense flavor of herbs, finely mince the cilantro (or any other required fresh herb) to integrate it seamlessly into the oil mixture.

For strong odor aversions, omit the cilantro or other fresh herbs entirely and use a milder, dried alternative (e.g., dried oregano or basil) to provide a gentle herbal note without the strong texture or taste of fresh greens.

Adjust baking time to preference. A slightly shorter bake will yield a chewier, softer interior, while a longer, lower-temperature bake will produce an intensely crunchy, hard crouton.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Skillet

Knife

Cutting board

Slotted spoon

Paper towels

SIMILAR INGREDIENTS TO

BLACK PEPPERCORN SHORTBREAD BISCUITS

APPLE PIE JAM + PIE CRUST COOKIES

CINNAMON ROLLS CREAM CHEESE TOPPING

ENJOY THIS RECIPE WITH

SPICED APPLESAUCE CAKE

CANDIED CITRUS RIND TEA INFUSERS

PAN AU CHOCOLAT BREAD PUDDING

Recipe

Marissa Bolden

Calabrian Cilantro Croutons

Elevate any dish with these vibrant Calabrian cilantro croutons. They deliver a powerful combination of heat, savory richness, and fresh, herbaceous flavor. French bread is transformed by garlicky butter, olive oil, spicy Calabrian chilis, bright lemon, and fresh cilantro.

Print Recipe Pin Recipe

Servings: 4 cups

Ingredients Method

Ingredients

  

• 1 loaf French bread cubed and dried
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 1 lemon zest and juice
• 4 cloves garlic minced
• 1 –2 teaspoons Calabrian chili in oil
• 2 tablespoons fresh cilantro minced

Method

 

1. Preheat oven to 300°F (150°C).
2. In a large mixing bowl (easy for tossing), combine the olive oil, melted butter, lemon juice, lemon zest, minced garlic, Calabrian chili in oil, and minced cilantro.
3. Add the cubed bread to the mixture.
4. Toss the bread thoroughly until all pieces are evenly coated.
5. Spread the coated bread cubes onto a baking sheet and bake for 20–30 minutes, or until they are crunchy.
6. Remove from the oven and allow the croutons to cool completely before storing.

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