Pecorino and Black Pepper Croutons
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
Photography: Kate Mathis
Martha Stewart Living, April 2013
- 3 tablespoons olive oil
- 4 cups of 3/4-inch-square bread cubes from a rustic loaf
- Pinch of salt
- 1/2 cup finely shredded Pecorino Romano cheese
- Pinch of freshly ground pepper
- Heat oil in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Remove them from the heat and immediately sprinkle them with cheese and ground pepper.
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