Ingredients:
Sourdough bread cubed
Vegetable Broth in a spritzer
Dried basil
Rosemary
Instructions:
Spritz vegetable broth onto cubed sourdough bread. Add dried basil and rosemary and toss with hands. Spread out the croutons on a baking sheet with parchment paper or use a sil-pat. Bake until crispy in the oven or toaster oven and flip half way through. Bake until golden brown.
