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!

Herb, Garlic and Cheese Pull-apart Bread

Nothing goes better with pasta than garlic bread.  When you make it as a pull-apart, it's easily served family style or on a buffet.  You want to use a firm bread, like sour dough, so it can stand up to all the toppings.

Here's what you'll need:
1 loaf sour dough bread
4 slices bacon, browned and crumbled
2 c Italian blend cheese
1 stick butter
2 TBSP minced garlic
1/2 tsp oregano
1/4 tsp basil
1/8 tsp pepper

Heat the oven to 375.
Score the sour dough in a criss-cross pattern, being careful not to cut the whole way through the loaf.

Flex the bread a little bit, to cause space between the bread.  Sprinkle with the cheese, pushing it into the cracks.

Melt the butter in a microwave bowl.  Stir in the herbs, garlic and pepper.  Pour over the top of the bread, slowly, so it can seep into the cracks.

Wrap the loaf, tightly, in foil.  Bake for 15 minutes.  Unwrap the top of the bread and sprinkle with the bacon.  Bake 15 minutes more, until the cheese is melted.  Let sit 10 minutes before serving.

Enjoy!