These croutons add a bright pop of texture and flavor to any soup or salad or are just as tasty as a nibble to serve with drinks before dinner. I can't keep them around whenever I make them, as they are greedily pilfered by eager fingers from their container in the pantry. Use a rustic bread for these -- like an Italian country loaf, at least a day or two old. Bigger holes in the bread mean more nooks to trap and hold the savory seedy mixture. If you use the lesser amount of cayenne pepper (1/8 teaspoon) in the recipe, the croutons will be savory with a tinge of warmth, and if you use the larger amount (1/4 teaspoon) they will have a nice spicy zing in your mouth. It all depends on your personal taste. Also, if you can't find black sesame seeds, substitute them with an extra tablespoon of white sesame seeds or poppy seeds.

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