Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.
Yield: makes 3 1/2 Dozen
6 slices Pepperidge Farm Very Thinly Sliced Enriched Bread
1 tbsp. melted butter
Salt to taste
Preheat oven to 300°. Trim off crusts from bread. Cut slices into 1" × 1 1⁄4" rectangles.
Gently toss bread with butter and salt in a wide bowl. Spread seasoned rectangles out on a baking sheet at least 1⁄2" apart. Toast in oven, turning once, until golden brown and crisp, about 10 minutes.
Set croutons aside to cool completely. Croutons will keep up to 2 weeks in an airtight container.