|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Seasoned salt||1⁄4 Teaspoon|
|Chopped fresh parsley/1/4 teaspoon dried leaf parsley||1 Teaspoon|
|Dried leaf basil||1⁄8 Teaspoon|
|Dried leaf thyme||1 Pinch|
|Dried dill weed||1 Pinch|
|Freshly grated parmesan cheese||2 Tablespoon|
|Bread slices||8 (Firm Ones)|
|Olive oil||1 Tablespoon|
In a small bowl, combine butter or margarine, garlic, seasoned salt, parsley, basil, thyme and dillweed.
Cream with the back of a spoon until well mixed.
Stir in Parmesan cheese.
Spread 1 side of each slice of bread with butter or margarine mixture.
Stack bread in 2 piles of 4 slices each.
Cut stacks in 1/4-inch-wide strips.
Cut each strip in 1/4-inch cubes.
Preheat oven to 200F (95C).
Heat olive oil in a heavy, ovenproof skillet over medium heat 1 minute.
Add bread cubes; stir to separate and coat.
Cook, stirring constantly, 3 to 5 minutes.
Place skillet in oven.
Bake until cubes are dry and crisp, but not browned, about 15 minutes.
Store in an airtight container
Serving size: Complete recipe
Calories 1141 Calories from Fat 591
% Daily Value*
Total Fat 67 g103.5%
Saturated Fat 32.1 g160.6%
Trans Fat 0 g
Cholesterol 123.2 mg41.1%
Sodium 2026.4 mg84.4%
Total Carbohydrates 104 g34.8%
Dietary Fiber 6.3 g25%
Sugars 2.1 g
Protein 30 g60.5%
Vitamin A 36% Vitamin C 15.4%
Calcium 55.3% Iron 44.7%
*Based on a 2000 Calorie diet