Hand-Torn Croutons

Hand-Torn Croutons
Hand-Torn Croutons

This recipe adds elegance to any salad you make this summer. The torn croutons are easy to make and are great on everything except a gluten-free diet! Be sure to use artisanal bread that is not heavy or dense.

Hand-Torn Croutons

Makes 3 cups


1 loaf artisanal bread (preferably not dense)
1/2 cup olive oil
1/2 tablespoon kosher salt
6 cracks black pepper

  1. With a bread knife remove the dark crust of the bread while keeping the loaf intact.
  2. Using your hands, tear the bread into little pieces and place in a large bowl.
  3. Preheat oven to 350 degrees.
  4. Drizzle half the oil on the outside of the bread without pouring on top of the bread.
  5. Fold the bread into the olive oil.
  6. Repeat this step until the olive oil is absorbed.
  7. Toss the bread with the salt and the black pepper and then place evenly on a baking sheet.
  8. Place in oven for 7 minutes.
  9. Pull from oven and stir on the sheet pan keeping it evenly distributed.
  10. Put in the oven for a remaining 5 minutes or until the croutons are crisp.
  11. Remove and let cool fully.

Chef's Tip: Add chopped chives, parsley, thyme or ground Parmesan cheese for an extra kick!

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