->Caesar Croutons 01 <-

Cut a day or two-old-loaf of French or Italian bread into 1 inch

cubes. Spread them out in a single layer on a jelly roll pan. Drizzle

all over with garlic-flavored olive oil. Bake at low temperature

until they are toasted and a light golden color, stirring frequently.

When you take them out of the oven, sprinkle them generously with

grated Parmesan cheese and mix them all around until the cheese is

stuck to the bread cubes. Let cool. Store in tight container.

Use as needed.

If you mix the cubes into your Caesar Salad just before serving

(using one big bowl for the salad) and have some leftover after

the meal, take out all the croutons before storing the left-over

salad in the fridge. Use fresh croutons on the leftovers.