In a medium skillet over medium heat, heat 2 tablespoons of olive oil. Add cubed bread and stir until bread is slightly covered in oil, drizzling the remaining 1 tablespoon of olive oil onto bread if needed.
Sprinkle the cubed bread with garlic and salt and stir well.
Cook for 5 minutes, stirring occasionally.
Turn heat down to low, and cook for an additional 15 minutes, stirring occasionally.
Remove from heat and let cool. Croutons will continue to get crunchy as they cool.
For Basil Dipping Sauce
Place all ingredients into a blender or food processor and pulse for 30 seconds in 3-4 second intervals, scrapping down sides if needed.
For Caprese on a Stick
Taking one stick at a time, thread a tomato, olive, mozzarella ball, crouton, mozzarella ball, olive and then a tomato onto the stick, but you don't have to follow my rules, you can use any pattern you wish.
Finish threading all of the sticks and serve with a side of dipping sauce.
Notes
This recipe will make 3 extra cups of croutons and 1/2 cup extra basil dipping sauce.Storage - sticks last for 2 days in fridge, croutons last for 1 week in air-tight container on counter, and basil dipping sauce lasts for 2 weeks in air-tight container in the fridge.