Click on the picture below for an up-close...

Loaf of day-old bread
Rosemary
Olive oil
1. Slice the bread into 1-inch slices, then into 1-inch strips, then into 1-inch cubes. Don't be OCD about it. They're homemade, so rustic is encouraged!
2. Toss the croutons in olive oil and sprinkle with fresh rosemary and a pinch of salt.
3. Heat a large skillet over medium-low heat. In two batches, toast the croutons until they're golden brown, tossing frequently so they get evenly toasted.
Haha I love the OCD note...
ReplyDeleteI'm not sure if I could follow step 4 - especially if it's sourdough
Thanks, Sean! I actually just made Panzanella with these again tonight! I agree... step 4 demands more willpower than I can usually muster. Thanks for your comment and thanks for visiting our site!
ReplyDelete- Anna
Thanks for an amazing recipe, love your blog
ReplyDeleteLow Fat Salad Recipes