Wild Mushroom and Sage Croutons



  1. Preheat the oven to 375.
  2. Cut fresh or day old french bread in to 1″ cubes.  Don’t bother removing the crust, it adds texture.
  3. In a large bowl, toss four cups of bread cubes with 1/2 cup of Liquid Gold Wild Mushroom and Sage olive oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper.
  4. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven.
  5. Bake for 35 minutes, stirring a couple times to ensure even browning.

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