These home made croutons will be the talk of the town and they're a great way to use up leftover bread.
- fresh or day old french bread
- 1/2 cup Tastealotta Porcini Mushroom - Sage Olive Oil
- 1 tablespoon kosher salt
- 1/2 teaspoon fresh ground pepper
Preheat the oven to 375.
Cut fresh or day old french bread in to 1" cubes. Do not remove the crust, it adds texture.
In a large bowl, toss four cups of bread cubes with 1/2 cup of Tastealotta Porcini Mushroom - Sage Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper.
When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven.
Bake for 35 minutes, stirring a couple times to ensure even browning.