Apr 092017
 

There is nothing like freshly made croutons to add the perfect finishing touch to a soup or a salad. I’ve been making these for a while and never thought much of it. I recently made them with soup for my friends Danielle and Bill. When they called me for the recipe, I knew it was time to add it to the website, so here we go. The trick is to use a good quality bread and extra-virgin olive oil.

My friend Adrienne had a good idea. When you have leftover ends of loaves or bread that is going stale, cube the bread and put it in a zip-lock bag in the freezer. After a while you’ll have a good supply of pre-cubed bread to quickly make croutons. No thawing needed! just throw them in the pan.

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