Wednesday, August 24, 2011

French Bread Croutons

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
  1. Preheat the oven to 425 and line a cookie sheet with heavy duty aluminum foil. 
  2. 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. 
  3. Bake for 15-20 minutes or until the bread is toasted. 

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