Panzanella Croutons

Submitted by Japanese Delight

"Michael Chiarello's Casual Cooking Cookbook. Use for Panzanella bread salad recipes or simply as salad croutons. I had posted the recipe for Bagna Cauda butter on 'Zaar also..."

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Ready In:: 25mins
Ingredients:: 3
Yields:: 4 1/2 cups

ingredients

¹⁄₄ cup unsalted butter, Bagna Cauda Butter
6 cups crust-free cubed day-old bread (1/2-inch cubes)
6 tablespoons finely grated parmesan cheese

directions

Preheat the oven to 350ºF.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.

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RECIPE SUBMITTED BY

Japanese Delight

I LOVE: Being a mom to a lovely, beautiful angel of a daughter, my wonderfully sweet, kind and loving husband, and my family. Cooking, of course, working out, spending time with my husband and family, taking walks, reading, catching up on celeb gossip, lounging around the house watching Heros DVDs, baking treats, playing with my daughter, and hanging out with my sister every week!!

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