croutons (part 2)

Last week I raved (and, yes, ranted) about croutons.

I praised the home-made toasts and wrote that they complement all salads. Yes, all salads.

So, for a fruit salad, let me suggest this:

• crusty white bread
• vegetable oil
• ground cinnamon
• fresh, cracked black pepper

(check last week’s post, here, for the technique)

Top some fruit salad with this, and let it sit for 5 minutes, or so; the juices will soften the crispy bread a little.

It’s like toast and fruit for breakfast. Actually, it is fruit and toast for breakfast.

Why are you frowning about this? Try.