Ciabatta Croutons

• 1 cup (45 g) bite-sized cubes of ciabatta (tear them by hand)
• 3 tablespoons extra-vir

Put the ciabatta in a bowl and toss with the olive oil and salt and pepper to taste.

Toast the seasoned bread cubes in a dry sauté pan over low heat, tossing continually so they do not burn. When the edges of the cubes are golden brown and crunchy, take them off the heat and reserve until ready to use.