Garlic-Herb-Parmesan Ciabatta Croutons

I'm always on the quest for the perfect bread for croutons.  My first attempt was my best so far, using a French baguette that was crusty outside, perfectly rich yet airy inside.  However, I don't remember where I bought it.  Possibly at our local Co-Op, but I'm not sure.  I bought these chiabatta roll at Aldi's.  They look better than another attempt using French bread that was way too dense with a less than crusty top.  There have to be air holes in the bread for these to absorb the oil and seasonings and crisp up properly.  I only meant to thaw half of them, but time got away from me, so in the end today, I'll have a big batch of croutons!

18oz. ciabatta rolls

2T dried garlic and herbs

3 oz. powdery Parmesan cheese

¼t +/- smokey-peppery seasoning

1t Penzey's Shallot-Pepper Seasoning

2oz. good quality Extra Virgin Olive Oil

Cube the bread into a big ovenproof bowl.  Spread the cubes evenly, up the sides as much as possible.  Bake in a 200* oven until the softness has dried a bit, maybe 30-60 minutes until the cubes are about halfway dried.  Toss them in the bowl several times while in the oven.  Mix the herbs, cheese and pepper seasonings in a shaker.  While still in the big bowl, in a very thin, fast-moving stream, quickly drizzle the bread with the oil, gently tossing with a big wooden spoon as you go.  Quickly sprinkle the seasoned cheese over the cubes, again tossing, to evenly season them.

Transfer cubes to parchment paper lined jelly roll pans.  Bake at - 350* for about 30 minutes.  Shake the pans, turn off the oven and leave them for a couple hours.  Serve on soups, stews and salads.  Crunch some over a vegetable casserole before baking, for a crispy seasoned topping.  You can also use them in place of crackers or rolled oats in your favorite Meatloaf recipe.  Put the cooled cubes in zip-type plastic bags and store at room temperature.  They'll keep a couple weeks, or give some to friends. . .Lin