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.