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.