Croutons are a great addition to salads, adding flavor and crunch, and these buttery, garlic-infused croutons are easy to make. This recipe makes more than are needed for one recipe of Bonnie's Best Salad, but we suspect having extra on hand won't prove to be a problem. They're terrific as a topping for soups and other salads.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
extra-virgin olive oil
garlic (peeled and finely minced)
French batarde or other crusty rustic country bread, such as ciabatta, boule, or pain de campagne (crusts removed, cut into 3/4-inch cubes, about 6 cups)
Position a rack in the center of the oven and preheat to 400°F.
Combine the butter, olive oil, garlic, lemon-pepper seasoning and cayenne in a small saucepan, and cook over very low heat until the butter melts and the mixture is warm, 5 to 10 minutes.
Place the bread cubes in a large bowl. Pour the butter mixture over them and toss to coat all the surfaces.
Transfer the bread cubes to a rimmed baking sheet and spread them out in a single layer. Bake the croutons until golden, checking occasionally to make sure that they don't burn, 10 to 12 minutes.
If you're not serving the croutons immediately, let them cool completely before storing them in an airtight container in the refrigerator for up to 5 days.