Instructions

• Position an oven rack in the middle of the oven and preheat to 375°F.
• In a small bowl, whisk 3 tablespoons extra-virgin olive oil with 2 cloves minced garlic for about 30 seconds to infuse the oil.
• Set a fine-mesh sieve over a large bowl and pour the oil/garlic mixture through it. Press the garlic with a rubber spatula or the back of a wooden spoon to extract as much garlic oil as possible. Reserve the strained garlic for another use or discard.
• Place 3 tablespoons unsalted butter in a small microwave-safe bowl and microwave at 30% power for 20–40 seconds, watching closely during the last 10 seconds so it doesn’t bubble over. The butter should be melted.
• Add the melted butter to the infused oil in the bowl and stir until combined.
• Season the butter/oil mixture with kosher salt, freshly ground black pepper, and crushed red pepper (or your preferred herb/seasoning from the ingredient list) to taste.
• Add 3 cups rustic bread (crust removed and cut into ¾-inch cubes) to the bowl and toss thoroughly until all bread cubes are evenly coated with the butter/oil mixture.
• Spread the coated bread cubes in a single layer on a rimmed baking sheet.
• Bake for 15–25 minutes, stirring or shaking the pan once or twice about halfway through, until the croutons are golden brown and crisp.
• Remove the baking sheet from the oven and immediately sprinkle 4 tablespoons finely grated Parmesan cheese over the hot croutons. Toss on the sheet (or transfer to a bowl) until the croutons are evenly coated.
• Allow the croutons to cool completely on the baking sheet; they will crisp further as they cool.