Rosemary Crostini Croutons

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried Italian parsley
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 6 (1/2-inck) thick slices good sourdough or dense French bread

1. Preheat a grill to high heat.
2. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
3. Cut the bread slices diagonally.
4. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill.
5. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more.
6. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
7. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

extravirgin olive oil, garlic, basil, parsley, fresh rosemary, kosher salt, fresh cracked black pepper, sourdough

Taken from www.foodnetwork.com/recipes/guy-fieri/rosemary-crostini-croutons-recipe.html (may not work)