Instructions

• Preheat the oven to 350°F (176°C) and place a rack in the middle position.
• In a small saucepan combine 5 cloves garlic (peeled and lightly pounded), 1 tablespoon finely chopped parsley, 1/2 teaspoon salt (or to taste), and 1/4 cup olive oil. Warm over low heat and simmer gently for 3 minutes; watch carefully so the garlic does not burn.
• Remove the pan from the heat and discard the garlic cloves.
• Put the 4 pieces of bread (cut into 3/4-inch/2 cm cubes, about 6 cups) in a large bowl. Pour the cooled (or warm) oil-herb mixture over the bread and toss until the cubes are evenly coated.
• Spread the coated bread cubes in a single layer on a parchment-lined baking sheet.
• Bake on the middle rack for 8 minutes.
• Remove the sheet from the oven and sprinkle 1/4 cup finely grated fresh Parmesan evenly over the croutons. Return to the oven and bake an additional 5 minutes, or until the croutons are golden and crisp.
• Remove from the oven, taste and add a little extra salt if desired, then let the croutons cool completely on the baking sheet (they will crisp as they cool).
• Store cooled croutons in an airtight container for up to 1 week. Serve as a topping for tossed green salad.