Cooking and Baking

How do you create the best tasting crunchy crouton?

I love the little bonus crunch croutions add to salads & soups! Do you have a secret seasoning & method to making these crisp bites? Kind of bread? Oil vs butter? Herbs or cheese? I like the large toasted bagette-type topped with melted brie or gruyere for soups. Any store-bought brands meet your crouton criteria?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed