How to Make Tombstone Croutons for "Rest in Peas" Dip

Martha Stewart makes tombstone-shaped bread croutons for "rest in peas" dip, a adorably spooky appetizer.

Rest in Peas

Preheat oven to 350 degrees. Photocopy the template on page 118, and cut it out. Using template and a paring knife, cut bread into shapes. (Alternatively, cut bread freehand.) Place on a baking sheet; brush bread shapes with oil. Season with salt and pepper. Toast in oven until golden, 10 to 12 minutes.
Heat butter in a large saucepan over medium heat until foaming. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Stir in flour; cook, stirring constantly, until mixture begins to turn golden, about 4 minutes.
Whisking constantly, gradually add milk. Cook until mixture thickens, 3 to 5 minutes. Stir in cream, nutmeg, and cayenne. Season with salt and pepper. Stir in peas; cook until heated through, about 3 minutes.
Transfer pea mixture to a shallow serving dish. Arrange headstone croutons on top.