Milanese Gremolata Croutons
- 2 cups of fresh or day old sourdough bread cut in to 1/2" cubes, use gluten free bread if desired
- 1/4 cup Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
- 1/2 teaspoon salt
- fresh ground pepper to taste
Preheat the oven to 375. On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the infused olive oil. Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown. Cool and store in a zip lock bag or air tight container.
Makes 2 cups