How do I keep homemade croutons crisp and crunchy? I just made two

M

marilynfl

Moderator
trays worth when I scored La Brea Three-Cheese loaves for $1.99. Bread cubes, unsalted butter and a sprinkling of Mrs. Rubin's Original White Magic Seasoning.**

It's usually $5 a loaf and I LOVE LOVE LOVE pan-toasted slices with a smidgen of butter along-side The Girl's freshly-laid poached eggs, neighborly tomatoes and avocado. The toast reminds me of that last perfect piece of pizza crust--slightly charred to the point of crunchiness and stuck to the box.

But that's okay because you get a little extra fiber from the cardboard when you peel it off.

So...in the cupboard? Refrigerator? Freezer? (oh God, please not the freezer)

**Salt, onions, dextrose, soy flour, garlic, papain, citric acid, spices and 2% tri-calcium phosphate as an anti-caking agent. No MSG.***

*** I keep this stuff around just in case I need to patch my asphalt driveway.

 
In a tightly closed plastic bag inside a tupperware conainer in the cupboard.

"Tightly closed" is the operative word. I eat them out of hand!!

 
Fridge

Not the same but I store crostini, made with olive oil and rubbed with raw garlic, for a very, very long time in the fridge, stacked in Tupperware containers. We do warm briefly before serving but I occasionally eat one, un-topped, right from the fridge - yum. Colleen

 
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