Two Dozen Wonky Cabins

I send John to the store with shopping lists. He loves to shop and I don’t, so it’s a win-win situation, most of the time. In November, I wrote “French bread” on the list, thinking I could cut the loaf in half lengthwise for garlic bread. He came home with a loaf of sourdough, thin-sliced. This was the only thing I could think to do with it. For the record, the croutons were delicious. And I’m learning to make more specific lists.

 

Sourdough Croutons

  

1/3 cup butter, melted

 1 1/2 teaspoons Italian seasoning

 1 teaspoon olive oil

 1/4 teaspoon coarse salt

 6 slices sourdough bread, cut into 1/2-inch cubes

 2 teaspoons grated Parmesan cheese

 

Combine butter, seasoning and oil in a large bowl. Add bread cubes and Parmesan; toss to coat. Spread on a baking sheet and bake at 300F until lightly toasted; about 20 minutes. Store in an airtight container. Serve over tossed salad or soup.