INGREDIENTS
5 tablespoons extra virgin olive oil
1/2 teaspoon garlic paste from 1 medium clove (see note)
1/2 - 3/4 loaf ciabatta, cut into 3/4-inch cubes (about 5 cups) (see
note)
1/4 cup water
1/4 teaspoon table salt
2 tablespoons finely grated Parmesan cheese
Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs
water. Place remaining 4 tablespoons
oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat,
stirring frequently, until browned and crisp, 7 to 10 minutes.
Remove skillet from heat, push croutons to sides of skillet to clear
center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10
seconds. Sprinkle with Parmesan; toss
until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set
aside.
