1/4 cup freshly grated Pecorino Romano cheese
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive oil
3 cups day-old bread cubes (about 1 inch)

Mix the cheese, salt, and a few grinds of black pepper in a small bowl; set aside. Cut the bread into roughly 1- inch cubes.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bread cubes, toss to coat with the oil, and arrange in a single layer. Toast the bread, tossing every minute or so, until the cubes are golden-brown on all sides, about 5 minutes total.

Remove from the heat and transfer to a large bowl. Immediately sprinkle with the cheese and pepper mixture and toss to combine. Serve immediately or let cool completely.

Recipe Notes

• Make ahead: Croutons can be made up to a few days in advance and stored in an airtight container at room temperature.
• Storage: Store leftover croutons in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

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