1 stale baguette
Parmigiano Reggiano, freshly grated
Preheat oven to 375.
Cut the baguette into small, bite size pieces.
In a large bowl season the bread pieces with S&P, a few dashes of garlic powder, 1/2 T of fresh thyme and 1 T of cheese. Toss well to combine.
Drizzle some EVOO into the bowl and gently mix. I don’t measure this, but make sure you have enough to coat the bread pieces without soaking them.
Pour the croutons onto a cookie sheet and spread them out.
Bake for 10-11 minutes.