Sunday, February 28, 2010


Another easy recipe to make at home. If you have artisan bread that is going stale, cut it into 3/4"-crouton sized pieces and freeze until needed. Take out what you need and adapt the recipe below to suit what you are using. Most recipes ask that the crust be removed. You certainly can do that, but I skip that step.


Italian bread pieces (8 to 10 ounces of bread)
1 T extra virgin olive oil, first cold press
1 T unsalted butter, melted
fresh ground pepper

Melt the butter and oil together in a large skillet over medium-high heat. Add the bread crumbs and saute until golden brown. Season with salt, pepper, and whatever else appeals to you (such as cayenne pepper). Drain on a paper towel.

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