1 cup extra-virgin olive oil
2 tbs Dried Italian Herbs
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
A couple of Garlic cloves peeled and smashed
Preheat the oven to 300°F.
Heat the olive oil in a small sauce pan and add garlic. Let simmer until you smell the garlic. Make sure to not to over heat the oil and burn the garlic. I simmered it about 15 minutes then removed the pan from the heat and allowed to cool for 15 minutes.
Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well.
Transfer the croutons to two baking sheets and spread them out in a single layer. You may add a bit more oil and seasonings.
Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes.
Remove from the oven and set aside to cool completely.
Store in an airtight container at room temperature.
Yield: About 8 cups
Serve on top of your favorite tossed salad.