I'm refining my on the fly recipe for the above. I normally place the chunks in a bowl, spray with olive oil, then add salt, ground pepper, fresh sage and rosemary. This time I'm thinking of adding garlic. A recipe calls for 'bruised' cloves. One, I have no idea how or why a bruised clove and two, why wouldn't I just mince the cloves and mix them in?
After they're out of the oven--how about (I just read this too) tossing them with arugula and white beans?