Fort Lauderdale Magazine: Every year for our food and drink issue, we ask for recipes from readers. Every year, you outdo yourselves.

The Dish: Eat Me Guilt Free’s Croutons

Submitted by Cristie Besu

INGREDIENTS

• 1 loaf of Eat Me Guilt Free protein bread

• ¾ cup olive oil

• ½ tsp Himalayan salt

• ½ cup fresh basil, chopped

• ½ cup fresh oregano, chopped

• Pepper to taste

  METHOD

cut the bread slices long ways into 4–5 long slices and then into squares by chopping in the other direction. Preheat the oven to 375. Mix the olive oil, chopped basil and oregano into a glass Pyrex and add salt and pepper to taste. Place the bread squares in a large mixing bowl. Pour the olive oil and herb mixture over the bread squares as you toss them to coat them evenly.

Place the squares on a large baking sheet in a single layer. Bake them for 10 minutes or to desired crunchiness.

Store your unused croutons in the refrigerator in a Ziplock bag; they can be used for 10–14 days. Enjoy your protein croutons on top of salads or vegetable soups!