This is a terrific way to not only add some crunch to soups and salads, but also it gets rid of all those left over bread ends. For this recipe I used a basic loaf of French Bread that I purchased at my local grocery store.
Loaf or Partial Loaf of French Bread
3-4 tablespoons of extra virgin olive oil
freshly ground sea salt, as needed to salt the croutons
- Preheat the oven to 425 and line a cookie sheet with heavy duty aluminum foil.
- Slice the bread and break up into bite sized pieces. In a large bowl toss the bread with 3-4 tablespoons of the oil and the freshly ground sea salt until well coated.
- Bake for 15-20 minutes or until the bread is toasted.