Garlic Croutons

I happen to be a fan of garlic, but if you don’t like it, just leave it out; the croutons will still be great. The fresher the better, but if well sealed, these croutons will keep for two days at room temperature.

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1 clove garlic, thinly sliced
• 4 slices bread (I use Pepperidge Farm white), dried or stale, cut into 1/2- to 3/4-inch cubes (to yield about 2-1/2 cups)
• 1/2 tsp. kosher salt; more to-taste

In a large skillet, combine the butter, olive oil, and garlic slices. Set over medium heat and cook, swirling the pan occasionally, until the butter is melted and sizzling but not browned. Remove the pan from the heat and let the garlic infuse for 5 minutes. Fish out the garlic slices and discard. Reheat the skillet until the butter and oil are once again sizzling but not browned. Increase the heat to medium high and add the bread cubes. Toss with a spatula or tongs until evenly browned, 4 to 6 minutes total. Turn out the croutons onto a plate lined with paper towels, sprinkle with the salt, and set aside to cool.