croutons

Katie asked (and I'm happy to share)

We always have heels of bread around. My children have somehow decided that crust on bread is something to be avoided at all costs, so the heels are left waiting for me to ferret them out and squirrel them away in the freezer. They make good breadcrumbs and things.

Unless, of course, they're chopped up and toasted on salad. Then (like magic!) they're considered yummy again...

CROUTONS
(All measurements are approximate - that's the way I cook. And I don't think I need to say that you can substitute any kind of bread, or change the herbs up, or whatever...)

Take six or seven slices of bread. Use your good knife and cut them up into reasonable sized-squares. (Not pissy-small like the bags of croutons you can buy, and not huge monsters.) Spread them out onto a buttered cookie sheet.

In a coffee cup, slosh some oil. (Olive is lovely - canola or sunflower works well too.)Press a garlic clove or two into it, leave the solids in the oil. Add some salt and pepper, too. I like a little rosemary or savory in mine also, but other herbs (or plain) would be good.

After your herbs and garlic have steeped in the oil for a bit, dribble your oil over the bread cubes and toss with your hands to coat.

Umm, this is remarkably similar to my rosemary potato recipe...

Pop into a hot oven (350? 400?) and toast the bread.

Easy peasy and you'll never go back to those stale things at the grocery again.

**Also? If you add shredded cheese to your salad? Add hot croutons and the cheese melts. Um, yum? Yeah....