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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