Preparation info
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By Julee Rosso and Sheila Lukins

Published 1982

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Sometimes the simplest garnish is the best. A crisp crouton, made of good-quality bread and well toasted or sautéed, can make or break a soup (or salad).

Cut the bread into ¼-inch cubes and spread it on a baking sheet. Toast it in a 400°F oven, stirring occasionally, until crisp and brown, 10 to 15 minutes.

Or, melt <