Sage and Parmesan Croutons

3 oz. white crusty bread (about 3 thick slices), cut into 1-inch pieces

1 lg clove garlic, minced

1 Tbls. finely chopped fresh sage 

3 Tbls. olive oil

1/2 tsp. salt

2 Tbls. finely grated Parmesan

Preheat oven to 375.  Toss all ingredients together in a mixing bowl to coat.  Spread evenly on a baking sheet and toast in oven for 10-12 minutes or until crisp and golden brown.

It's hard to eat store-bought croutons on a salad after tasting homemade ones, and this is the basic recipe I use.  I usually double or triple it, and I've tried other herbs on them, too.  Thyme is really tasty to use instead of sage, but I'm a huge fan of thyme on anything.  (Next best herb to basil...)