SAVORY CROUTONS

8 slices dry French bread (1-inch thick)
1/4 cup olive oil
2 garlic cloves
1/2 tsp salt
3 tbsp minced mixed fresh herbs (such as oregano, thyme, and rosemary)

Without removing the crusts, cut the bread into 1-inch cubes. Do not worry if the cubes are not perfectly square. One of their charms is their irregular homemade look.

Heat the olive oil in a frying pan over medium heat. Add the garlic, reduce the heat to low, and saute the garlic for 2 to 3 minutes.

Add the bread cubes and cook slowly over low heat until golden and crusty, about 4 or 5 minutes on each side.

When done, sprinkle the cubes with the salt and herbs, turn a few times in the pan, and then remove to a paper towel to drain and cool.

The croutons may be stored for several days in a closed paper lunch bag.

Makes approximately 32 coupons, about 4 cups
Source: Potager: Fresh Garden Cooking in the French Style by Georgeanne Brennan