Hand Torn Croutons
Why buy croutons when you can make them easily! So much better and a great way to use leftover bread
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Appetizer, Salad
Cuisine: American
Keyword: ciabatta, croutons, homemade
- 1/2 loaf regular of sourdough bread ( 3/4-1 pound loaf) any kind of rustic loaf will work, I like Ciabatta or Pugliese
- 1/4-1/3 cup olive oil 60ml
- 2 tbs unsalted butter, melted 30ml
- 1 clove garlic finely grated
- salt to taste
- freshly ground black pepper to taste
- 1-2 tsp herb of choice, minced thyme or rosemary optional
Preheat oven to 400 degrees. Pull the bread into crouton-y sized chunks.
Combine the olive oil, butter, and garlic in a large bowl. Add optional seasonings now if using. Whisk to combine. Add bread and toss croutons to work the oil in (some of the bread might crumble into tiny pieces which provides great texture variety). Season with salt and lots of pepper.
Bake for about 15 minutes, turning once so they get evenly browned. Cool on paper towels to absorb excess oil.
Don't just use them for salads, great on soups, or as munchies. Crumble them on pastas