While I don’t enjoy TV cooking contests, I do love to set myself a challenge now and then. A favorite one is using up what is left on hand as we get ready to leave a rental house.
We had purchased a loaf of focaccia the day before and had what we needed to make a big salad, so the focaccia became croutons. I cut the bread into cubes and sautéed those in a bit of butter and olive oil. Before they left the skillet, I tossed them with salt, black pepper, aleppo pepper, and fine french herbs. This made some of the best croutons I’ve ever had.
This was Deep Dish Rosemany Focaccia from Iggy’s Bread of the World. Fortunately, it’s sold at Angell Foods in the East End of Provincetown as well as around the Greater Boston area. We’ve bought it at the Copley farmers’ market.
The salad the croutons topped was a vision in green with romaine lettuce, cucumber, and avacado. It made a great combination and cleaned out the vegetable bin.
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Words: Penny Cherubino
Photos: © 2012 Penny Cherubino
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