Bite sized cubes of garlic buttered sourdough, lightly crunchy on the outside, but still slightly chewy in the middle.
Line 2 baking trays with baking paper.
Place butter in a small heat proof bowl and microwave for 30 seconds, or until melted, then add crushed garlic.
Meanwhile, remove crust from bread and cut into 2cm or 3/4 inch cubes - see note.
Place bread cubes in an even layer on baking sheets, and bake for 5 mins.
Remove cubes from oven (reserving baking paper) and place in a large heat proof bowl.
Slowly drizzle garlic butter on to cubes, mixing to coat as you go - I use a pastry brush for this - trying to get the cubes as well coated as you can.
Place cubes back on baking paper lined trays in a single layer, bake for 3-5 mins, depending on your desired amount of colour and crunch.
Remove from oven, toss lightly with herbs, serve immediately.
The sourdough loaf I used for the last photo was three days old - I just left it on the kitchen bench in it's original packaging.
I have found that the older the bread, the quicker it is to colour and crisp up. This is one reason why I have suggested a final cook time of 3 to 5 minutes - as this will depend not only your desired level of crunch but also the age of your bread.
As for the combination of fresh herbs, this can be your choice - I have only used the leaves from about 2 sprigs of thyme as it can be quite strong, along with parsley (the majority of the mix) and some oregano leaves - again not too much as it can be quite strong too. I just went out into the herb garden and cut what took my fancy.
You could actually leave out the herbs altogether if you prefer - we have done this ourselves...still really REALLY good garlic bread - or maybe use parsley only. Your choice!
I have also made this with bread that I had frozen, I just thawed it first then proceeded as per the recipe - it turned out just the same.
I find the easiest way to cut the bread into cubes is to slice it into 2 cm or 3/4 inch slices first, then working with 1 slice (or 2 - one on top of each other) cut off the crust, then cut slice into cubes.
**Special Note - Keep the crusts!!!! I use these to make my own breadcrumbs - just pop them into a zip lock bag in the freezer - then when you have time take them out to thaw (doesn't take long) then spread them on a rimmed baking sheet as evenly as you can and bake (or dry-out, really) at about 100c for 15-20 mins, depending on the freshness of the bread then whiz up in a food processor - keep going until you have a really fine crumb. I use these type of crumbs (as opposed to my chunkier, more moist home made crumbs) to crumb things like lamb cutlets where you need a really fine, dry crumb.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*