Remove crusts from bread and cut into squares. Dry out squares on a cooling rack for 1 hour minimum.
Remove rosemary from sprigs and finely chop; add to melted butter.
Preheat oven to 400 degrees.
Add dried bread to a cookie sheet brush butter rosemary mixture on top of each bread square. Flip squares over and repeat.
Bake 5 - 8 minutes until golden brown. Flipping not necessary as the bottom will brown also.