Garlic Croutons

By Dorothy Firestone

Adapted from How to Cook Everything by Mark Bittman

Makes about 2 cups.


4 tablespoons extra virgin olive oil, butter or a combination

4 garlic cloves, peeled

4 to 6 slices of French or Italian bread, cut into cubes, crusts optional

Salt to taste


Heat olive oil in large skillet on medium-low heat. Add garlic and cook, turning often, until it is lightly browned. Remove garlic, which is now pleasantly mild; save to add to a salad or soup.

Turn heat to medium and cook bread in oil, turning cubes occasionally, until brown all over. Remove and sprinkle lightly with salt. Store in a covered container at room temperature for up to a week.