These croutons are my latest obsession. They transform soups and salads from just good to amazing. I’ve been adding them to all kinds of veggie soups and they provide a nice crunch and sharpness that creates a great contrast with the soft mild soup. They make a huge difference! Make some and add them to your next soup. That is if you can resist eating them directly out of the oven!
They are a good way to use up the ends of baguettes that are no longer so fresh. There is really no need for a recipe here. Combine slightly stale bread cut into cubes with olive oil and fresh finely-grated parmesan. You want the olive oil and parmesan to resemble a paste that coats the bread as you stir. Toss in a hot oven (400ish) and bake, stirring once until golden. Check often to make sure they don’t burn.