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 350F 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.

Makes about 5 cups.

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