What is the best way to store homemade croutons? I have about a half a large loaf of my barley bread (a fairly fine-crumbed sandwich loaf) which I plan to cut into cubes and then toast in the oven, lightly tossed with olive oil, crushed garlic and salt. We'll have far more than we need for our salads in the next few days so I'd appreciate any suggestions you might have for keeping them longer. Should I freeze them? Help!! Thanks so much. ;o)
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