No more boring croutons. Pesto makes everything better.
1 loaf sourdough bread, cut into small squares
1/4 cup basil pine nut pesto
1/8 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cup olive oil
DirectionsPreheat oven to 350 degrees. Toss ingredients to combine and transfer to a baking sheet. Place into the oven and allow to brown on all sides, tossing occasionally.
Sprinkle with parmesan cheese and eat hot out of the oven. Save them for a salad with pine nuts and goat cheese. Toss them in a tomato soup for the perfect crunch. The opportunities are endless.