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  • 8 thin, frozen slices firm pumpernickel bread
  • 1 tablespoon butter, melted
  • 3 tablespoons olive oil


  1. Preheat oven to 300°F and remove pumpernickel slices from freezer. Let thaw for 5 minutes. Mix butter with olive oil in a small bowl. Use a cat cookie cutter to cut a shape from each partially frozen slice of pumpernickel. Lightly brush cutouts with butter mixture and arrange on a cookie sheet. Bake until crisp, about 15 minutes. Cool croutons in pan on a rack.
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