Quick herb croutons

Ingredients for 1 servings:

• 3 slice(s) baguette(s), approx. 20 g per slice
• 1 tbsp herb butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

simple and delicious, e.g. for soups or salads

Heat a nonstick pan on the stovetop without any fat. Cut the baguette slices into cubes and add them to the hot pan. Toast on all sides, turning constantly, until the cubes have a beautiful golden color. Then turn off the stovetop and add the herb butter to the bread cubes. Mix the cubes with the herb butter, turning constantly. This should be done quickly so that the herbs in the butter don’t burn. Therefore, turn off the stovetop beforehand and add the herb butter only at the very end. When the herb butter has completely melted and been absorbed by the bread cubes, the herb croutons are ready and can be sprinkled on soup or salad, as desired. The herb croutons taste great with potato, parsnip, pumpkin, or tomato soup, for example. Tips: For these quick herb croutons, you can easily use leftover baguette and herb butter, for example, if you have leftovers from a party. It even works very well with frozen baguette slices. I do this regularly. Then, while still frozen, I cut the baguette slices into cubes with a large knife and add them, unthawed, to the hot pan. This works very well with all kinds of baguette, such as regular baguette, seeded baguette, or whole-wheat baguette. For the herb butter, I always use homemade, usually following this recipe: http://www.chefkoch.de/rezepte/768771179753039/Kraeuterbutter.html