A Caesar salad without crispy, flavoursome bread cubes is simply unthinkable. Freshly toasted bread also adds a crunchy consistency to many other dishes. And croutons are so quick to make! Our food scout Richi Kägi prefers to use white sourdough bread, even from the day before.

For croutons, cubes with an edge length of at least 20 millimetres are better than small crumbs. They should be crispy on the outside and still a little soft on the inside. Then they are perfect.

Kägi also cuts off the crust and grinds it into excellent breadcrumbs. He soaks the bread cubes in the finest olive oil and toasts them in a non-stick pan or in the oven until golden.

Important: Always turn a few times during roasting. And always use them immediately and do not store them. They go rancid very quickly!