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Pancetta Croutons

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Yields 2 cups.

  • by from Fine Cooking
    Issue 81

Toasted bread and crisp pancetta turn a good potato soup into a great one. If you have leftovers, they make an addictive kitchen snack or a delicious addition to a salad.

  • 4 oz. country-style bread, cut into 1/2-inch cubes (about 3 cups)
  • 4 oz. pancetta, cut into 1/4- to 1/2-inch dice (about ¾ cup)
  • 1 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 350°F. Spread the bread cubes and pancetta on a rimmed baking sheet. Sprinkle with the oil and a few grinds of black pepper and toss to combine. Bake, stirring a few times, until the pancetta is crisp and the bread cubes are golden, about 20 minutes. Let cool.

Make Ahead Tips

The croutons can be made up to 2 hours ahead and kept at room temperature. If you have leftovers, refrigerate them.

Photo: Scott Phillips

This soup was one of the best I have ever had!! The croutons and Pancetta really added that extra taste that is missing from most soups!!

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