These crunchy cheesy croutons are just the extra addition you need to elevate an average salad to an exciting one. Torn pieces of Italian bread get toasted in butter with diced halloumi, and then toasted pepitas get mixed in at the end to add even more interesting texture. Use the inside part of the bread loaf for this recipe, because softer pieces soak up more butter than those with the crust attached. As tempting as it would be to make a big batch ahead of time so you’ll always have them on hand, you really need to make them right before serving so they stay extra crisp.
4 tablespoons salted butter, divided
3 ounces Italian bread, torn into small pieces
4 ounces halloumi cheese, diced
2 tablespoons raw pepitas, toasted
Sat fat 12.19g
How to Make It
Melt 2 tablespoons of the butter in a medium skillet over medium. Add bread; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add cheese and remaining 2 tablespoons butter; cook, stirring occasionally, until cheese and bread are browned, 1 to 2 minutes. Remove from heat, and stir in pepitas.
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