Sourdough Croutons

I bake sourdough bread fairly regularly and for me, there is no better crouton than Sourdough Croutons I make from the bread that is a little dry.  I chop it up and warm some olive oil and butter in a saute pan.  Toss in your sourdough bread cubes and toast them up.  I add a little bit of sea salt and granulated garlic while they are toasting.  I think they are perfect when they have a nice crispy outside and the inside is still soft.  I add them to soups (like this Roasted Butternut Squash Soup) and salads to add a little bit of crunch.