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Irresistible buttery and crispy croûtons make the perfect garnish for soups and salads.
At home we don't use butter that much. For the croutons we actually use cold pressed olive oil instead of the butter. Some creamy soups just go really well with the croutons.
For an even distribution of butter,salt and herbs, I brush on the butter mixture or sometimes, the oil mixture, before I cube the bread.
How should you store the croutons, and how long will they keep?
Store the croutons in an air-tight container for 1 to 2 days. Cheers!
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