Make Ahead

Peppery Torn Croutons

Name: Peppery Torn Croutons
Yield: Makes a bunch
Cuisine: American
Ingredients: 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)

by: TiggyBee

March 31, 2011

0 Ratings

Makes a bunch

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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

What You'll Need

Ingredients

Directions

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.
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.
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)
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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6 Reviews

Anitalectric September 20, 2011

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!

checker April 19, 2011

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!

gingerroot April 3, 2011

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.

TiggyBee April 3, 2011

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!! : )

mrslarkin March 31, 2011

Wow! This sounds so goood!