Try these jazzy croutons on your favourite salad

6 slices two day old thick sliced 5 grain bread, cut in 1 inch cubes
1/2 bottle beer
1 c blue cheese, finely crumbled
2 tbsp roasted garlic flavoured olive oil

Preheat oven to 400 F.
Dip the bread cubers into been just to moisten them.
Roll the cubes into the finely crumbled cheese.
Brush the baking sheet with 1 tbsp of the olive oil.
Place the seasoned bread cubes evenly on the baking sheet and drizzle with the remaining tbsp of olive oil.
Bake for 12-15 minutes until the croutons are golden brown and crispy.
Serve in Caesar or other salad or cool summer soups.
Make about 4 cups of croutons.

Back to Index