Ingredients
- 2 cups (500 mL) cubed crustless bread
- 2 tbsp (25 mL) red wine vinegar
- 2 tbsp (25 mL) extra-virgin olive oil
- 1 tbsp (15 mL) crumbled blue cheese
- 1 tbsp (15 mL) minced fresh parsley
- 1 tbsp (15 mL) Dijon mustard
Steps
- Spread bread cubes on rimmed baking sheet; bake in 375°F (190°C) oven until crisp, about 10 minutes.
- In bowl, whisk together vinegar, oil, cheese, parsley and mustard. Add warm croutons and toss to absorb. Return to baking sheet; bake until golden, about 5 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
