Pulled Croutons

• 1-pound boule, such as country white
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon coarse salt

1. Preheat the oven to 325 F. Cut the boule in half.
2. Pull 1-inch pieces from the inside.
3. Toss the croutons in a bowl with the extra-virgin olive oil and salt.
4. Spread the croutons in a single layer on a rimmed baking sheet and bake until golden brown and crisp, 10 to 12 minutes.
5. The croutons should be lightly colored and crisp throughout.

boule, extravirgin olive oil, coarse salt

Taken from www.foodandwine.com/recipes/aspen-2004-pulled-croutons (may not work)