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
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Ingredients
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1
long sourdough baguette
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1/2 cup
extra virgin olive oil
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2 tablespoons
fresh grated horseradish
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1
large garlic clove minced
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1 tablespoon
crushed red chili flakes
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1/2 teaspoon
cayenne pepper
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salt and pepper
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a pinch of dill for color (optional)
Directions
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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.
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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.
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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)
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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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