Prep 25 mins
Cook 0 mins
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...
- 59.14 ml unsalted butter, Bagna Cauda Butter
- 1419.54 ml crust-free cubed day-old bread (1/2-inch cubes)
- 88.74 ml finely grated parmesan cheese
- 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.