Crunch

As mentioned yesterday, our FOS was topped with delicious crunchy croutons. As I said, just cube up your bread, in this case an Italian pan bigio (which apparently means gray bread in Italian b/c it is made with unrefined flour. Don't quote me on this). Small amount of olive oil, salt, pepper. Toss. Bake. Last night, round 2 of the croutons (we heart them, I needed more) went in the bottom of the oven while some raspberry squares baked at 350 degrees, so they hung out for probably almost 28 minutes before I finally decided enough was enough and we needed to eat dinner.