Ingredients (5)
- 3 ounces ciabatta or other country-style bread, small dice (about 3 cups)
- 1/4 cup minced fresh Italian parsley
- 2 tablespoons unsalted butter (1/4 stick)
- 1 tablespoon olive oil
- Kosher salt
- Calories169
- Fat10.22g
- Saturated fat4.37g
- Trans fat0.24g
- Carbs16.12g
- Fiber1.43g
- Sugar1.96g
- Protein3.67g
- Cholesterol15.27mg
- Sodium168.68mg
- Nutritional Analysis per serving (4 servings) Powered by
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Croutons provide a nice crunch to anything they garnish, and they’re a great way to get rid of leftover bread. These were made to top our Apple-Chestnut Soup, but are also perfect for Roasted Pumpkin Soup for an herby finish to a puréed fall soup.
Instructions
- 1Heat oven to 350°F and arrange a rack in the middle. Toss bread cubes and parsley in a heatproof bowl to combine.
- 2Heat butter and olive oil in a small saucepan over medium-low heat until butter is melted. Pour butter mixture over bread cubes and toss well to coat. Season well with salt.
- 3Spread bread cubes in an even layer on a baking sheet. Bake until golden brown and crispy, about 10 to 15 minutes. Let cool and store at room temperature in an airtight container for up to 3 days.
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