USE TEXAS TOAST. When’s the last time you bought that? Texas toast makes a light crispy texture that works really well as a crouton. Slice crust off. Into a sauce pan, add 1 C of olive oil. Add 6-8 garlic cloves, halved. Place onto stove and simmer until garlic is golden in color and softened. (This keeps well in the refrigerator and is delicious drizzled on roasted vegetables or to brush on fish or meats when grilling.) For croutons, brush a cookie sheet with garlic oil. Brush one side of the crustless bread with the oil. Cut the bread into four squares and place, dry side down, onto the oiled cookie sheet. Sprinkle with garlic salt and place into a preheated 350 degree oven and cook for 12 minutes. Rotate and cook for an additional 10-12 minutes until golden.

Add these to tomato basil soup. The combination reminds me of a wonderful tomato bread soup shared with friends at a restaurant in Chianti…a lunch I will always remember.