Rosemary Garlic Croutons From St. Augustine - cooking recipe

Ingredients

1 cup white bread, edges trimmed and the bread cut into 1/2 inch/ 1 cm cubes
2 tablespoons butter or 2 tablespoons pure wesson canola oil
1 clove garlic, peeled,washed and crushed
1/4 teaspoon dried rosemary, crushed
salt

Preparation

Trim the crusts from the slices of bread.
Cut into 1/2 inch (1cm) cubes.
Keep aside.
Heat oil in a skillet or frying pan on moderately low flame.
While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
You can also crumble the rosemary between the palms of your hands if you like.
I personally like to crush it to bring out the flavour to the fullest.
Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
Remove the garlic.
Toss in the bread cubes and crushed/crumbled rosemary.
Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
Sprinkle with salt to taste.
Remove from the skillet or pan and transfer onto paper towels to drain.
Serve over soup (if they last that long!).