Greek Croutons

My favorite way to make croutons for a greek salad or for a ceasar salad. They will keep in an airtight container for 3-4 days in your pantry. We love these! Also, good for brushing on pita bread before toasting to make pita chips! I found this in a food magazine and altered it to make it more to our taste, but I cannot remember which magazine!

• Ready In: 30 mins
• Serves: 4
• Yields: 2 cups bread crumbs

Ingredients

• 2  cups  bread cubes, made from day old rustic style bread (crusts removed if you like, we keep ours on)
• 1⁄4 cup extra virgin olive oil
• 2  large garlic cloves, roughly chopped
• 2  tablespoons  flat leaf parsley, finely chopped
• 2  tablespoons fresh basil, finely chopped
• 1  teaspoon  finely grated lemon zest
•  sea salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Prejeat oven to 375°F.
2. Put bread cubes in large bowl
3. In small saucepan, heat oil and garlic, over med heat, until garlic begins to color.
4. Cook garlic 3-5 minutes, stirring frequently and taking care to brown but not burn the garlic.
5. Pour the oil through a strainer onto cubed bread.
6. Gently toss until bread cubes are evenly coated.
7. Trasnfer to baking sheet and toast the bread in oven, fipping occasionally, until golden on all sides, and still somewhat soft in middle, about 12 minutes.
8. In the same bowl, mix remaining ingredients together and set aside.
9. Return to bowl while still warm and toss with remaining crouton ingredients.
10. Use with your favorite salad!