Make
Ahead/Storage: The croutons can be stored at
room temperature, covered, up to 5 days.
Place the garlic cloves and 1 teaspoon salt
in a mortar and pound to a paste; or use a
cutting board and the side of your knife to
smash and scrape the garlic with the salt.
Set aside.
Cut the bread into tiny cubes. Place a
medium sauté pan over medium heat.
Lightly
coat the bottom of the pan with olive oil.
Sauté the
bread cubes until they are lightly browned,
about 5 minutes. Add the herbs, garlic, and
more olive oil. Continue to cook the
croutons until they are crispy and golden.
Season with
salt and pepper. |
