2 TBSP MOOC Extra Virgin Olive Oil*
4 slices of crusty white or whole wheat Italian bread, cut into 1 1/2” cubes
In a medium skillet heat the olive oil over medium heat.
Add the bread cubes and cook, tossing frequently, until crisp and golden, 5-6 minutes.
Let cool completely, serve with soup or salad. Make a large batch to munch on.
Croutons can be made up to 2 days ahead and stored in an air tight container or plastic bag at room temperature.
*Use your favorite MOOC flavor infused olive oil or add your own spices or seasoning to MOOC’s EVOO to flavor the croutons.