Panzanella Croutons

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...

• Ready In: 25 mins
• 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

1. Preheat the oven to 350ºF.
2. 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.
3. 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.