I said to put some small recipes separately, such as croutons - as if everyone knows them but it's good to repeat and possibly learn something new. I knew them, but I saw this method at the restaurant where I had practiced and since then I have only done so.
They can be used in soups-creams, salads, and simple with a beer or tomato juice.
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Cut the bread into small cubes and place in an oven tray.
Add oil, salt and all spices.
Mix well with your hands or a spatula, so that the spices and oil reach all the pieces of bread.
Place the tray in a preheated oven at 180 degrees, preferably with ventilation - but not mandatory.
Be careful on the phase because they are made very quickly, it would be good to mix them a little until they are done - at least 1-2 times.
When lightly browned, they are ready. Be careful because the transition from slightly browned to burnt is very short, they immediately turn black if you are not careful.
Let them cool a bit and you can use them for what you need: soups, salads, vegetables, etc.
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