Crushed red pepper and garlic croutons. These are the best croutons on the planet, so delicious and easy.
I used sourdough today because that is what I had but use what you have or like.
Heat 1/3 cup olive oil in skillet and add 1 heaping tablespoon of butter (I used salted),
1-2 cloves of finely minced garlic and as much chile pepper flakes as you like
(I used a palm sized amount).
The smell is delicious as the spices bloom and the oil starts to bubble, turn heat to low and add cubed bread and completely coat.
I toast on low stirring often until they are crispy on the outside with a nice “chew” on the inside.
I remove from skillet and toss with a little grated parm cheese while they are still warm. I’m using these beauties on a salad for dinner tonight, also great on tomato soup.
If you’re a snacker (or married to one) who can’t resist a toasty buttery garlic bread make a double batch. Great way to use up old bread.