From Asparagus Soup w/Saffron Croutons but should be good for salad and other soups.

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• 3 thin slices bread (preferably brioche but sour dough works great too!)
• 2 tablespoons extra-virgin olive oil
• 2 pinches saffron threads (about 1/4 teaspoon)
• 2 pinches sea salt

1. Heat oven to 325 F
2. Cut slices of bread into 1/4 inch cubes to yield about 1 cup
3. Heat olive oil in skillet over low heat
4. Add saffron threads and gently cook for about 1 minute to infuse oil with the flavor
5. Add bread cubes, season with salt and toss to coat the flavored oil
6. Spread on baking sheet and toast in oven, tossing occassionally, until golden and crunchy - about 10-15 minutes

• Add some minced garlic?

Fine Cooking 92