|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