Tuesday, September 6, 2011

Pumpernickle Croutons

This recipe is very similar to my French Bread croutons, but I had to reduce the heat as I used a sandwich bread for these croutons.  It is oddly hard to find a bakery loaf of pumpernickel bread. 

1/2 loaf of sandwich style Pumpernickel bread, cut into cubes
3-4 tablespoons extra virgin olive oil
freshly ground sea salt, as needed
  1. Preheat the oven  to 375 degrees and line a cookie sheet with heavy duty aluminum foil. 
  2. Toss the bread with the olive oil and salt until well coated
  3. Bake for 10 to 15 minutes or until the croutons are toasted. 

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