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Croutons

Croutons

This recipe for croutons is courtesy of chef Eric Ripert and is used in his Arugula and Baby Artichoke Salad.

The Martha Stewart Show, March Spring 2008 http://www.marthastewart.com/349034/croutons
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  • Yield Makes 24

Ingredients

    • 2 tablespoons butter
    • Sourdough bread, crusts removed, cut into 24 cubes (1 inch each)
    • Coarse salt and freshly ground pepper

Directions

  1. Heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper. Transfer to a paper-towel-lined plate to drain.

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