Saturday, December 29, 2012

CROUTONS - buttery, crunchy and so much better HOMEMADE

If you’ve ever bitten into a buttery, crunchy crouton hot from the oven, you’ll never want those cold, hard chunks of toasted bread you get from plastic bags at the grocery. It’s the perfect use for left over pieces of French bread, hamburger buns, or even sandwich bread. Serve with your soups and salads.

Simply cut the bread into bite size cubes and cover them with melted butter. Place on a sheet pan lined with foil and bake in a preheated 325 over for 30 minutes, turning once. When lightly golden and crunchy, they are ready to cool down and store is not serving immediately. When I remove from the oven, I sprinkle with sea salt and a little fresh cracked pepper. You can also sprinkle garlic, Parmesan, or crushed rosemary over the warm croutons.

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