Day old rustic bread makes great garlic croutons too.  Just cube the dried out bread, melt some butter and olive oil in a skillet or wok, saute a few cloves of garlic, sprinkle in some fresh thyme or oregano and toss the bread cubes in.  Stir fry until the bread cubes are crunchy and have absorbed all the oil and butter.  Cool on a paper towel or a brown bag.  Use to top salads, soups, vegetables or use in fondu.  Add a Tbsp of Italian herbs for more flavor and if you need seasoned bread crumbs for a dish, toss the toasted croutons into the food processor and pulse a few times.  Voila! seasoned bread crumbs at a fraction of the cost using leftover bread.

Ingredients:

• Half a loaf of day-old bread, rustic artisan bread, Italian or French rounds
• 2 Tbsp olive oil
• 2 Tbsp parmesan cheese
• 1/2 tsp Italian herbs
• 1/2 tsp smoky paprika
• 1/2 tsp garlic salt or garlic powder

Method:

1. Preheat oven to 400° F.
2. Slice bread 1/2 inch thick.  Slice long sticks 1-inch wide. You should have 12 sticks.
3. Pour olive oil onto a baking sheet.  Press bread sticks into oil, turn and press again.
4. Mix herbs and cheese together.  Sprinkle over bread sticks, turn and sprinkle other side.
5. Bake until toasted and crisp, about 12-14 minutes.  Turn after 6 minutes.

You’ll find the recipe for this no-knead Italian bread in the Bread Category.