Garlic-herb Croutons

I've never been a fan of croutons.

They're crusty little shards of bread that tear my mouth apart and lack flavor.  They don't even look appealing, all dried out and flecked with parsley.

So, I decided to make my own.  They're golden brown on the outside, but still have a little "chew" on the inside.  Bursting with garlic, herbs and butter, they're a delicious treat right from the oven.  And if you are strong enough to save them for your salad, you'll never go back to those bagged ones again.

Here's what you'll need:
1 loaf day-old Italian bread
1 stick butter
2 TBSP olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp dried rosemary
2 TBSP grated Parmesan cheese

Heat oven to 375.

Cut the bread into 1-inch cubes.  Put into a large bowl and set aside.

Combine the butter, olive oil and seasonings (except cheese) in a small pot.  Cook, over low heat, until the butter is melted.  Do not boil.  Cook until the garlic is fragrant, about 5 minutes.

Pour over the bread cubes.  Stir until all the bread is coated with butter and herbs.

Spread the cubes on a sheet pan; sprinkle with the Parmesan.

Bake at 375 for 10-15 minutes (stirring once), until crispy on the outside.

Cool on the pan on a cooling rack.

Serve in a salad or soup.  Store in an airtight container up to one day, or freeze for a month.  Just reheat in a 375 oven for a few minutes before using.

Enjoy!