What seasoning should I use for these croutons?

I have a multigrain fig and anise bread I took out of the freezer yesterday for entertaining, and I still have quite a lot of it left. I want to make croutons, but I'm stumped on a seasoning that will go with the bread's flavour and still interact well with salads and soups. Suggestions?

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4 Comments

cratecooking November 20, 2017
I agree to keep it simple but I bet it would be nice with a little thyme if you have some on hand.
 
Oscar C. November 20, 2017
Thanks for the insight! I think that's what I will do.
 

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Lindsay-Jean H. November 20, 2017
If I'm using a great bread for croutons I'll sometimes stick with just olive oil and salt to keep it simple and let the flavor of the bread shine through.
 
Nancy November 20, 2017
Agree with Lindsay-Jean.
That way your guests can still taste the bread.
And you can add different seasonsings (aromatics, herbs, seeds) to the soup and the salad.
 
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