Moroccan Olive Bread Croutons

Cut bread into ¾” thick slices and brush fairly liberally with olive oil.
Toast or broil until well browned on both sides. The line between perfection and disaster is a fine one. Watch them closely.
Sprinkle with a coarse salt. My fave is Jane’s Crazy Mixed-Up Salt with herbs.
Add a little pepper if you are in the mood.
Store in a sealed container if necessary.
This treatment works well with bagels as well. If you are lazy, just cut the bagel into 2 rings, brush, toast, then cube. The bagel’s high moisture content creates a crouton which is crunchy on the outside and chewy on the inside. My fave bagel is Noah’s Potato Peppercorn.

Source: Kelly Roberson

Prepared by: Kelly for these meetings: June 2009, July 2009, June 2010 (whole wheat bread)