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- 2 cups fresh or day old sourdough bread cut into 1/2 inch cubes
- 1/4 cup Frescolio Rosemary Infused Olive Oil
- 1/2 tsp salt
- pepper to taste
- Preheat the oven to 375 F. On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the olive oil. Sprinkle with salt and fresh ground pepper if desired.
- Bake in the oven for 25 minutes or until the bread cubes are golden brown. Cool before storing in a zip lock bag or air tight container.
This recipe uses Frescolio's Rosemary Infused EVOO. You could try any of the following EVOOs for a different taste: