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Torn Croutons
Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
1/2 large loaf sourdough, miche, or levain bread (about 3/4 pound), crust removed
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
Cook's Notes
They will keep up to 1 week stored in an airtight container at room temperature.
Variations
Flavor with olive oil, garlic, fresh rosemary or thyme, or grated Parmesan.
Gallery
Torn Croutons
Recipe Summary
Yield: Makes 3 cups
Gallery
Torn Croutons
Torn Croutons
Torn Croutons
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 1/2 large loaf sourdough, miche, or levain bread (about 3/4 pound), crust removed
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
Directions
Preheat oven to 325 degrees, with rack in center. Pull bread apart, creating pieces about 1/2 to 1 inch long. Place in a medium bowl, and toss with oil. Season with salt and pepper, and spread on a baking sheet in a single layer. Bake until golden brown and crisp, stirring once as edges begin to brown, about 25 minutes. Let cool.
Cook's Notes
They will keep up to 1 week stored in an airtight container at room temperature.
Variations
Flavor with olive oil, garlic, fresh rosemary or thyme, or grated Parmesan.
Cook’s Notes
They will keep up to 1 week stored in an airtight container at room temperature.
Variations
Flavor with olive oil, garlic, fresh rosemary or thyme, or grated Parmesan.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Torn Croutons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Torn Croutons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
