ITALIAN-SEASONED CROUTONS

These croutons made from leftover whole wheat French bread, are the perfect crunch to add to the top of a salad.

1. Cut leftover French or Italian bread into ¾" cubes and let dry out for at least 2-3 hours.

2. When ready to make croutons, place 2 cups bread cubes in large bowl (you can double or triple this recipe, or freeze remaining bread cubes for later use).

3. In a large skillet, heat over medium-low heat:

1 Tbsp olive oil

1 Tbsp Earth Balance natural buttery spread

4. Stir in and cook for just 30 seconds:

2 garlic cloves, minced

1 tsp Italian seasoning

5. Drizzle seasoned buttery mix over bread cubes in large bowl; toss to coat well.

6. Place seasoned cubes in same skillet and cook over medium-low heat for 6-8 minutes, stirring occasionally until bread cubes are lightly browned and crisp.

7. Remove from pan and let cool. Store in tightly-closed container for up to one week (zipper storage bags work great). Makes 2 cups.