Parmesan Croutons

IMG_5920These 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.

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