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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)
- 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!
- This recipe was entered in the contest for Your Best Recipe with Horseradish
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