Brush your croutons with some honey, then add some ground coffee and sea salt. Bake at 300 degrees for about 20 minutes or until ready. 

This week for Foodie Tuesday we decided to bring coffee to our salad game by adding some coffee grounds to our croutons. 

We had a small cut of leftover gluten free bread from Pushkin's Bakery and we decided to turn it into some croutons for a steak salad. Once we got the croutons lined up we brushed them with honey and sprinkled on some of our Ethiopia Konga, a lighter roast with balanced berry sweetness. We then added some ground up sea salt. Both the honey and the coffee can go a long way, so less is more with this recipe.