• 3 Ratings

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0