Ingredients

• 5 Tb EVOO
• ½ tsp garlic paste from 1 medium clove, see note
• ½ –¾ loaf ciabatta, cut into ¾" cubes, about 5 C, see note
• ¼ C water
• ¼ tsp table salt
• 2 Tb grated Parmesan cheese, finely

Instructions

1. Combine 1 Tb oil and garlic paste in small bowl; set aside.
2. Place bread cubes in large bowl
3. Sprinkle with water and salt and toss, squeezing gently so bread absorbs water.
4. Place remaining 4 Tb oil and soaked bread cubes in 12" nonstick skillet.
5. Cook over medium-high heat, stirring frequently, until browned and crisp, 7-10 minutes.
6. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds.
7. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed
8. Transfer croutons to bowl; set aside.