Peppery Torn Croutons

By • March 31, 2011 6 Comments

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Author Notes: Store bought croutons are so disappointing and homemade ones are so easy to make. While I don't often make them, when I do, this is my go to recipe. I experimented around with them today, to incorporate this weeks theme and these are the result. Also, this is a very forgiving recipe, so feel free to tailor the spices to your liking. TiggyBee

Makes a bunch

  • 1 long sourdough baguette
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh grated horseradish
  • 1 large garlic clove minced
  • 1 tablespoon crushed red chili flakes
  • 1/2 teaspoon cayenne pepper
  • salt and pepper
  • a pinch of dill for color (optional)
  1. Pour the olive oil into a mixing bowl and add the garlic, chili flakes, cayenne, salt and pepper and let stand for a few hours so the flavors can meld together.
  2. After a few hours, preheat the oven to 350. Slice the baguette lengthwise, down the middle and tear out 1/2 - 1" pieces of the bread away from the crust.
  3. Grate 2 tablespoons of fresh horseradish into the oil mixture and stir to combine, then dump all the bread pieces into the mixture to coat. Place the pieces one at a time onto a baking sheet and bake for approximately 20 minutes, turning them over once halfway through (about 10 minutes in)
  4. When they are nicely browned, remove from oven and set them on a paper towel until they have cooled and enjoy on your favorite salad!

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Comments (6) Questions (0)


almost 4 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

I love that the bread is torn instead of cut into cubes. I feel like the rustic edges will help them absorb more dressing. Can't wait to try!


over 4 years ago checker

I am never a fan of store-bought croutons, for the reasons you said, but this might have to appear in my salad rotation. Sounds great!


over 4 years ago gingerroot

I love your twist on homemade croutons! I bet the horseradish combined with the chili flakes and cayenne add a hot zing to your salad.


over 4 years ago TiggyBee

thanks gingerroot!! the first batch was very subtle, so I had to up it a few notches with the cayenne and pepper flakes...they were really good on the spinach salad I made!! : )


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow! This sounds so goood!


over 4 years ago TiggyBee

thanks mrsl - they were yummy!