Croutons

These little squares of toasted bread add crunch to all kinds of soups and salads. They are so good that I often make a large batch and keep the leftovers to munch on.

Makes about 1½ cups

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 4 slices crusty white or whole wheat Italian bread, cut into ½-inch cubes

INSTRUCTIONS:

1. In a medium skillet, heat the oil over medium heat. Add the bread cubes and cook, tossing frequently, until golden and crisp, 5 to 6 minutes.
2. Let cool completely. (The croutons can be made up to 2 days ahead and stored in a plastic bag at room temperature.)

VARIATION:

• Substitute butter for the olive oil.