We believe that no food should go to waste. So we love croutons. At home you would make them of some bread left overs, but we make ours to order from the freshly baked bread or from bread that came back from the market unsold. We want to avoid food waste as much as possible.
Our croutons are hand cut from focaccia bread, seasoned with flaky sea salt or pink Himalayan salt and coated in organic virgin olive oil. Then roasted in the ovens low and slow for that yummy crunch.
So how to make the most of these delicious croutons?
Eat as they are. No kidding, they are so GOOOOOD! If I have some at home, they disappear in an instant. My daughter likes them as snack for school, or after school, or just munching on them during the day. Better croutons then sweet stuff from kombini.
Add them as topping on your soup, any soup (well maybe not miso soup, although that could work too I guess).
Use them in salads. They soak up those delicious juices from the salad and the dressing and make for a super yummy bite. Also adding some crunchy texture to the mix. We love to use the for an Italian Panzanella or a Cesar or actually almost any salad.
500g ripe tomatoes I used vine ripe tomatoes, cut into small wedges or cubes
1 small shallot or 1 red onion, sliced thinly
2 handfuls fresh basil, torn
1 bag of BRØD focaccia croutons
Extra virgin olive oil - ad libitum
3 tbsp red wine vinegar
1-2 garlic cloves, minced
1 tsp fresh thyme (optional)
½ tsp Dijon mustard
Black pepper & sea salt for seasoning
Cut the tomatoes into desired size, put them in a colander over a bowl and sprinkle with a large pinch of sea salt. Mix them gently and let them sit for 10 to 15 minutes.
In the same bowl with the tomato juice, add the red wine vinegar, some good extra virgin olive oil, fresh minced garlic, fresh thyme, and the mustard. Season with salt and whisk to combine.
Combine tomatoes, croutons, onions and basil into the dressing and mix gently. Allow a few minutes, then transfer the salad to serving plates or a large platter and serve!