¼ tsp each of dried basil, rosemary, thyme - ground together with mortar/pestle
¼ tsp garlic powder (or fresh...just be careful not to burn)
4 tsp onion powder
1 Tbsp grated Parmesan cheese
Fresh ground black pepper
Sea salt
Instructions
In a medium skillet, heat the olive oil, butter, herbs, garlic powder and onion powder until bubbly. Toss in the bread cubes and continue tossing until all are coated. Sprinkle with the Parmesan cheese and toast them until lightly browned to your liking then transfer to a paper towel lined plate when done. Season immediately with fresh black pepper and sea salt. Allow to cool - don't put a baggie or cover with plastic as they will become soggy. Best eaten within' 1-2 hours.
Tip:
Once toasted to your liking, remove the pan from heat and leave them in the pan on back burner for up to 1 hour before serving. They get even crispier!
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2010/06/croutons.html