Yummy Crunchy

I admit I'm a snob. A narcissistic snob. Once I figure out how to make a particular food, I never want store bought or restaurant versions again.

I make my own croutons. I'm addicted to them.

Here's what you do . . . this is easy to start just before you start making a salad, and generally, they are done by the time your salad is chopped up.

Pre-heat your oven to 325 degrees.

Give a good hard smash to 4-6 good sized garlic cloves . . . and toss in a small sauce pan with a couple tablespoons of olive oil and 4-6 tablespoons of butter. Heat over medium heat . . . and turn down to med. low when the butter is all melted and everything starts to bubble. You just want a gently bubble to cook the garlic . . . but not burn any thing.

Cut up a petite french loaf from the grocery bakery (tonight, I used the sesame seed studded loaf and YUM) into about 1 inch cubes.

Spread the cubed bread on a cookie sheet . . . sprinkle about 2 tsp dried Italian herbs into the butter mix. Pour the butter mixture over the cubes, and toss the bread to coat. Leave the garlic in . . . the big chunks will be large enough to pick out later . . . but will add roasted garlic flavor to your croutons.

Bake your croutons, tossing a couple of times, until they are pleasantly toasted on a couple of sides. You want browning, but no burning. Remove from oven and allow to cool while you call everyone to supper. You'll never buy the styrofoam cubes in a box again.