Skillet Croutons

Skillet Croutons

Ingredients:
About 1/4 cup olive oil, plus more as needed
4 large or 12 small slices bread
Salt and pepper

Directions:
1. Put about 1/4 cup olive oil in a skillet large enough to hold the bread in one layer over medium heat. Cut the bread into 1/2- to 1-inch cubes.
2. Add the bread, sprinkle with salt and pepper, and toss to coat. Cook, tossing occasionally and adding more oil if the pan dries out, until lightly browned all over.
3. Use immediately, or cool and store in a tin or wax paper for a few days.

Variations:
Garlic Croutons: Add a smashed garlic clove to the skillet with the oil.
Herbed Croutons: As the bread browns, stir in about 1/4 cup minced parsley, dill, or basil, or 1-2 tablespoons minced rosemary, sage, thyme, or oregano.
Spiced Croutons: Add about 1 teaspoon chili powder, curry powder, or another spice blend.
Bread Crumbs: Skip the oil and toasting. Tear the bread into 2-inch pieces and pulse in a food processor to the consistency you want. Store airtight in the pantry for up to 1 month or in the freezer for up to 3 months.