RECIPE - Croutons
This seedy sourdough bread, with a crunchy crust, complemented our home-made vegetable soup perfectly. Bread, made from scratch at a local bakery using fresh, local and ethically sourced ingredients, and soup made almost completely with vegetables from a local farm created a comfort meal perfect for a winter storm. What to do with the leftovers? Not wanting any of this amazing bread to go to waste, the stale leftovers became crunchy croutons. Croutons add texture and flavour to salads and soups, scrambled eggs, hot baked dishes (as a topping for a cheesy green bean casserole, for example), and offer a bit of crunch on a charcuterie snack board. Crouton Recipe Preheat oven to 350 degrees F. For every 4 cups of bread cubes: 1/4 cup extra virgin olive oil Seasonings of choice: Salt and pepper Dried herbs Onion and garlic powder Nutritional Yeast (I used a no salt blend that contains a large variety of herbs and spices, and then I added nutritional yeast.) How to: Using a bread knife,