• 1 large loaf of firm, white bread, decrusted (sourdough would be great to use – I also use a good firm sandwich bread such as Pepperidge Farms)
• 1 cup olive oil
• 4 garlic cloves, or more, depending on how much garlic oil you want to make
• 1/2 to 1 cup Parmesan (when I need this much fresh Parmesan I cut the cheese into pieces and place in my food processor – grind them until small enough – just about the same as grating by hand but a whole lot easier)

Peel the cloves and either cut them into pieces or smash them.  You want the garlic to penetrate the oil.  Soak garlic cloves in olive oil overnight.  Remove garlic and brush decrusted bread lightly on both sides.  Cut the bread into cubes and bake on a foil lined baking sheet in a 350° oven for  15 to 20 minutes or until toasted and brown, turning once.

Fold the foil up around the croutons and carefully pour into a bowl. Sprinkle generously with grated Parmesan cheese and toss well. The warm croutons will melt the Parmesan.

Recipe by cookingwithauntjuju.com