Ronnie's Notes
Croutons are a gastronomic whimsy. But these little cubes of bread can make a huge difference to a dish by providing texture contrast and flavor. They’re usually strewn into salads, but they are also wonderful on top of soup and casseroles. You can make stuffing out of them, tuck them into an omelet, dip them into hummus or just nibble them as a snack. Packaged croutons are often hard as rocks and loaded with salt and additives. If you have extra time, try making your own. It takes just a few minutes.
Instructions
Trim the crusts from the bread and cut into small cubes.
Heat the butter in a sauté pan over medium heat.
When the butter has melted and looks foamy, add the croutons and fry them, tossing frequently for 4– or until they are lightly browned and crispy.
Makes about 1 cup.