Pancetta-Rosemary Croutons |
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Prep Time: 3 Minutes Cook Time: 13 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This recipe goes with Sweet Potato Soup with Pancetta-Rosemary Croutons Ingredients:
1/3 cup finely chopped pancetta (about 2 ounces) |
2 cups (1-inch) cubed sourdough bread |
1 teaspoon chopped fresh rosemary |
Directions:
1. Cook pancetta in a nonstick skillet over medium-low heat 4 minutes or until golden brown and crisp. Remove pancetta from skillet; drain. Cook bread cubes in drippings in pan, stirring frequently, 7 minutes or until golden and crisp. Stir in rosemary; cook 1 minute. Stir pancetta into bread cubes.
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