Tuscan Bean Salad | Crispy Garlic Croutons

Preheat the oven to 200 °C top/bottom heat. Cut the ciabatta bread into bite-sized cubes of approx. 2 cm. Finely chop or press one clove of garlic.

Spread the bread cubes onto a baking sheet lined with baking paper, drizzle with 2 tbsp of olive oil, and toss with the chopped garlic and 1 pinch of fine salt. Bake in the preheated oven for 8–10 minutes until golden brown and crispy, then let cool briefly.

For the salsa verde, wash the flat-leaf parsley, shake dry, and finely chop including the tender stems. Drain the capers and finely chop them as well. Peel and finely grate the second clove of garlic.