Sarasota's Italian Parmesan Croutons

Step 1: Bread ... Cut your bread in 'crouton' size cubes. Some like larger - small smaller; so, it is up to you to decide how you like it cut. Remember, there is no right or wrong here. Add to a large bowl. And, don't be afraid to use a mix of breads: Italian, sourdough, rye, pumpernickel, french, etc. It is all personal taste.

Step 2: Seasoning ... In a small saute pan; add the oil, garlic, oregano, basil, thyme, red pepper flakes, salt, pepper and bring to low heat; simmer 5 minutes to infuse all the flavors. Remember, the garlic is peeled, but not cut; just 'smashed,' this way, it can easily be removed. Take off the heat and remove the garlic.

Step 3: Croutons ... Add the warm infused oil into the bowl with the bread cubes, and toss to coat. Then add in the parmesan cheese, making sure that everything is mixed well.

Step 4: Bake ... Line a baking sheet with parchment paper or foil and preheat the oven to 350 degrees. Add the seasoned bread cubes to the sheet pan, (spread out so they are not on top of one another), and bake on the middle shelf for 10-12 minutes. Stir the croutons; and flip some of them over and cook another 10-12 minutes until crispy and golden brown. Remember, the size of the croutons will determine the cooking time. This is based on 3/4" cubes.

Step 5: Finish ... Once the croutons are done; remove from the oven and transfer to a plate to cool. After cooled, they can be stored in an air tight container for a week or longer; but, they all freeze very well. ENJOY!

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Step 7: Tips: I make pumpernickel crouton with dill; also cuban bread with mint and cilantro. I sometimes add paprika, onion powder; so have fun and experiment with different breads and flavors. A raspberry bread made into a crouton is excellent over a green salad topped with fresh berries.