With a 2-day, partially-eaten baguette on my counter, I was heartbroken to let a delicious loaf go to waste. Here's how I made it into crunchy soup and salad toppers:
1/2-3/4 baguette, halved lengthwise
2 cloves garlic, halved
4 Tbs olive oil
1-2 Tbs chopped fresh herbs of choice (or 1 Tbs dried)
1 tsp freshly ground black pepper
Preheat oven to 350degrees. Rub garlic onto both sides of baguette. Cut baguette into 1/2 inch cubes. Toss bread with olive oil, herbs, and pepper. Place in single layer on baking sheet and bake at 350 for ~10 minutes until golden brown. Store in airtight container at room temperature.