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In a small saucepan combine the garlic, the
oregano, the basil, the thyme, 1/2 teaspoon of the
salt, the pepper, and the oil and simmer the
mixture for 5 minutes, and discard the garlic. In
a bowl toss the bread cubes with the oil mixture,
spread them in a jelly-roll pan, and bake them in
ht e middle of a preheated 350°F oven for 8
minutes.
Sprinkle the croutons with the Parmesan and bake
them for 7 minutes more, or until they are golden.
Sprinkle the croutons with the additional sat and
let them cool. The croutons keep in an airtight
container for 1 week. Serve the croutons as a
topping for tossed green salad.
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