Croutons prepared in Connor’s preferred style. He tears the bread apart, on the theory that it soaks up more olive oil that way.

Cut good day old or stale bread into cubes, or tear it into bite size pieces if you prefer Connor’s method.

In a large pot heat 3 T olive oil and 3 T butter over medium low heat.  Add lots of garlic, 10 – 12 cloves and dried parsley.  Cook till soft, stirring often.  Then add the bread cubes.  Toss to coat, spread on a cookie sheet and bake at 300 degrees for 12- 20 minutes, or until they are nicely toasted.  If none are burnt, turn off the oven and leave croutons in to cool slowly. Use right away or store in an airtight container.

Great with split pea soup!

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