What you need:

2/3 cup Bertolli Extra Light tasting Olive Oil, Delicate Taste
1 generous teaspoon crushed, dried Rosemary
12 ounces multigrain ciabatta rolls (or any substitued bread)
Pinch of salt (optional)

What you do:

Preheat oven to 425 degrees. Mix the Olive Oil, crushed Rosemary and salt (opt) in a bowl or measure cup. 

Slice the Ciabtta Rolls in half (or slice the bread in slices).  Brush rosemary olive oil mix generously on cut sides of the rolls (bread).  You can use all of it (which it will be quite saturated) or save a little to dip in after rolls are baked. 

Use a baking stone it you have one or place on baking sheet cut sides up and bake about 8-12 minutes, or until edges begin to brown.  Remove from oven and enjoy with soup, spaghetti, for a lunch with fresh fruit or your best ideas.

Helpful tips:

Ciabatti bread works best, but you can substitute whole wheat french bread or try other breads.

You can add a crushed clove of garlic for another healty and tasty mixture.