Parmesan Croutons

The best addition to your winter soups:

Cut up day or two old bakery bread into inch cubes and toss with:
olive oil, salt and finely shredded *parmesan cheese until coated well.
Bake at 350 degrees for 20-25 minutes until toasty.
Refrigerate until needed.
Mmm they are so crunchy and delicious, you’ll have a hard time saving them for the soup.

*for garlic croutons, sub crushed garlic cloves for the parm cheese


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