to do with bread. It's also a great thing to do with leftover bread that's kind of

gone stale. So let me show you how I'm gonna cut my bread into six inch lengths,

and then again standing it on its edge, using a serrated knife into thirds. Cut

them into half-inch, third of an inch widths. And then very carefully cut them

into little squares. I like croutons that have crunch from the edge of the baguette.

A couple tablespoons of butter, let that melt. I have some chives lying

around, I have some parsley, and when

you see your butters start to melt

pop a garlic clove, take your microplane

and grate it it's gonna just dissolve

into the butter and just get oh so yummy and sweet. Our butter has melted our,

garlic is infusing, I like a little bit

of pepper no I don't want it to turn

bitter. And all I want to do just gently pour it around the sides, turn these over

a couple of times, and then all we do spill these out with the herbs onto a

cookie sheet. Spread them into one layer

and then place them into a 350 degree oven.

Let's see how this tastes, that's crouton perfection right there!