Garlic Croutons

When I was a kid, a crouton was a little square of seasoned toast that my mother would buy in a bag and toss in salads when company came. As a grown-up, I discovered European-style croutons—thin slices of sturdy bread, brushed with a bit of oil and lightly toasted en route to becoming a landing pad for a smear or strip of something savory.

We use croutons of this second sort, sliced from