Craig Claiborne's Croutons

• 1 thin, long loaf (baguette) crusty French bread
• 1 clove garlic, peeled and cut in half crosswise
• 2 tablespoons olive oil

1. Preheat the broiler.
2. Rub the crust of the uncut loaf all over with the cut pieces of garlic.
3. Cut the bread into thin crosswise slices.
4. Arrange the slices in one layer on a baking sheet.
5. Brush the slices on one side with oil.
6. Turn and brush them on the second side.
7. Place the slices under the broiler and cook briefly until golden brown on top.

thin, clove garlic, olive oil

Taken from cooking.nytimes.com/recipes/3109 (may not work)