I made a batch of these to go on some black bean soup the other day. At the time, I was glad I had made more than I needed because I ate half of them while waiting for my guests to arrive. I remember thinking how well they would go with a martini before dinner so yesterday I made more just for this purpose.
You will need:
3 slices of bread 2 centimeters thick
50g of finely grated cheese
2 tablespoons of olive oil.
Begin by dicing up the bread, heat the oil in a large pan, using a large pan makes it easier to toss the crouton about a bit, add the crouton to the hot oil and keep them moving around to avoid any one side becoming overcooked. when the crouton have taken on some colour, sprinkle on the grated cheese and immediately take the pan off the heat while moving the crouton around to evenly distribute the cheese. Place the crouton on a cooking tray in a oven set to 140 C for ten minutes to finish crisping up. These crouton can be stored in an airtight tin for a week in the fridge, but believe me, they are very moreish and if you put them out with drinks they will dissapear very fast. Great also to add to salads and of course soup.
Notes, using good bread is important of course but whereas gluten free bread in my experience leaves a lot to be desired, transforming it into these crouton is going to work well. You can also vary the flavour to some extent by using different cheese, I have used parmesan and aged gouda; I have also sprinkled on some dried oregano and used garlic flavoured oil.