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Ingredients
2 large garlic cloves, sliced thin lengthwise
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt plus additional to taste
1/2 teaspoon pepper
1/2 cup olive oil
1 loaf of Italian bread, cut into 3/4-inch cubes
(about 7 cups)
1/4 cup finely grated fresh Parmesan
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Instructions
In a small saucepan combine the garlic, the oregano,
the basil, the thyme, 1/2 teaspoon of the salt, the
pepper, and the oil and simmer the mixture for 5 minutes,
and discard the garlic. In a bowl toss the bread cubes
with the oil mixture, spread them in a jelly-roll pan,
and bake them in ht e middle of a preheated 350°F
oven for 8 minutes. Sprinkle the croutons with the Parmesan
and bake them for 7 minutes more, or until they are
golden. Sprinkle the croutons with the additional sat
and let them cool. The croutons keep in an airtight
container for 1 week. Serve the croutons as a topping
for tossed green salad.
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