Croutons are great to add to soups and salads. They don’t always have to be small little squares that disappear when added to salad or soup. I made fairly big, cheesy croutons that are actually more like an accompaniment to the salad than part of the salad.
Take a few slices of French baguette and drizzle liberally with olive oil then top with a strong cheese like Gruyere. Arrange the slices on a baking sheet and bake in a hot oven for about 10 minutes until well toasted and the cheese is melted.