Very Thin Croutons

Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Very Thin Croutons
Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.
Yield: makes 3 1/2 Dozen

Ingredients

  • 6 slices Pepperidge Farm Very Thinly Sliced Enriched Bread
  • 1 tbsp. melted butter
  • Salt to taste

Instructions

  1. Preheat oven to 300°. Trim off crusts from bread. Cut slices into 1" × 1 1⁄4" rectangles.
  2. 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.
  3. Set croutons aside to cool completely. Croutons will keep up to 2 weeks in an airtight container.