After finally creating a beautifully risen, light, fluffy, flavorful, crusty-on-the-outside-squishy-on-the-inside loaf of Tartine bread, I thought what better way to consume it than to bake it again and turn the loaf into croutons! This recipe is super simple and is a great way to revamp any extra loaves you have. The croutons demand to be eaten immediately in a salad, soup, or like popcorn! And yes, I am still talking about bread. Trust me, they are too good to be eaten only as a meal topper.
Pecorino and Herb Croutons
Description
This recipe is super simple and is a great way to revamp any extra loaves you have. The croutons demand to be eaten immediately in a salad, soup, or like popcorn! And yes, I am still talking about bread. Trust me, they are too good to be eaten only as a meal topper.
Ingredients
A loaf (or most of a loaf) of stale bread, cut into 1/2 inch cubes
1/2 cup grated Pecorino cheese (you could also use Parmesan)
3 turns of freshly ground pepper
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 tablespoon chopped basil (dried basil actually works well in this case)
1/4 cup olive oil
1 large Ziploc bag
Instructions
Fire up the broiler of your oven and get out a cookie sheet.
Place the cubed bread in the plastic bag and throw everything else in there. Shake, shake, shake, Senora!
Dump the contents of the bag onto the cookie sheet, and spread out all the little cubes. Toast for a few minutes on one side, then rotate the cubes (OVEN MITTS!!!) so that they brown evenly on all sides.
Notes
Salt is optional. Peccorino is a very salty cheese, so don’t over-salt these guys. Only use extra salt if you really feel like you need to.
