I hate having leftover bread and nothing to do with it. If it’s pita, PB will eat it, but sometimes he doesn’t really go for leftover baguette. I was thinking about what to do with the bread as I was making a salad for our dinner one night when the idea of croutons came to mind! Why not? They are so easy to make and are the perfect use for old bread. I used the leftover sourdough baguette from the Farmer’s Market, but you could use anything!!!! I also liked that I was able to enjoy the doughy bread in a small quantity by adding it to my salad and getting a delicious crunchy and doughy taste every few bites.
Leftover bread (3 good slices for one large salad)
1 tbs olive oil
kosher salt and pepper
Heat the oven to 350 degrees. Slice each piece of bread lengthwise and then into small chunks. Sprinkle with kosher salt, drizzle with the olive oil, and toss. Put the bread pieces on a cookie tray in a single layer and bake for 4 minutes each side, shaking the pan to flip the bread.
The salad had a dressing of lemon juice and olive oil, and the croutons soaked up all the lemony goodness making them crisp on the outside, and lemony and soft on the inside. Perfection.
In other news… a mini preview of our wedding photos.. Our photographers, Marina & Yi Sun of LifeFusion Photography, really did an amazing job. They were like part of the family and really captured some amazing moments.
I will post a few pictures each time I write until I’ve posted all of the teaser photos they sent us!