Cubes of Italian bread—slightly stale bread is easier to cut than fresh—tossed in a mixture of butter, fresh thyme, and a pinch of salt are baked to crispy perfection for croutons that are great on soup or salad.
Ingredients
2 tablespoons butter, room temperature.
1 teaspoon chopped fresh thyme
⅛ teaspoon fine sea salt
4 (½-inch-thick) slices Italian bread, cut into small cubes
Instructions
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a small bowl, stir together butter, thyme, and salt.
In a medium bowl, toss together cubed bread and butter mixture until bread is well coated. Arrange bread cubes in a single layer on prepared baking sheet.
Bake until cubes are golden brown and crisp, 6 to 9 minutes, stirring halfway through. Use the same day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/seafood-bisque/