Recipe: Herb Croutons (using multigrain bread and Parmesan cheese)

HERB CROUTONS

2 slices multigrain bread, each 1-inch thick, cut into cubes
1 tablespoon olive or vegetable oil
1 large clove garlic, finely chopped
1/8 teaspoon salt
Dash of dried basil leaves
Dash of dried thyme leaves
Dash of dried dill weed
2 teaspoons grated Parmesan cheese

Heat oven to 300 degrees F. Spray cookie sheet with nonstick cooking spray.

Heat oil in 2-quart saucepan over medium-low heat. Cook garlic in oil 1 minute, stirring occasionally.

Stir in salt, basil, thyme and dill weed. Cook 1 minute, stirring constantly. Add bread cubes and cheese; toss to coat. Place bread on cookie sheet.

Bake about 20 minutes until golden and toasted. Store in air-tight container up to 1 week.

Makes about 1 cup
From: Recipelink.com
Source: Recipe booklet: Holidays, Betty Crocker Recipe Magazine, December 1994 #99