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Minicroutons

  • Yield: Makes about six dozen

Source: Martha Stewart Weddings, Summer/Fall 1997

Ingredients

  • 1 slice thin white sandwich bread, crust removed
  • Pinch paprika
  • Pinch salt

Directions

  1. Cut bread into 1/4-inch-square cubes. Warm a nonstick skillet over medium heat. Add bread cubes, and sprinkle with paprika and salt. Keep moving cubes until golden on all sides, 2 to 3 minutes. Let cool; reserve. May be made a day in advance and kept in airtight container at room temperature.

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