Can be prepared in 45 minutes or less.

Ingredients

　　2 large garlic cloves, sliced thin lengthwise

　　1 teaspoon dried oregano, crumbled

　　1 teaspoon dried basil, crumbled

　　1 teaspoon dried thyme, crumbled

　　1/2 teaspoon salt plus additional to taste

　　1/2 teaspoon pepper

　　1/2 cup olive oil

　　1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)

　　1/4 cup finely grated fresh Parmesan

　　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 salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.