Torn Croutons With So Much Olive Oil

Everyone needs a homemade crouton recipe. They’re better than anything you can find at the store and they make soups and salads so much more delicious. There are many different styles of croutons and my take is simple with an easy twist. It’s rustic and leans on good quality bread and and *lots* of olive oil, hence the name. Using an absurd amount of olive oil yields a perfectly crispy on the outside crouton that isn’t too crunchy for your teeth, while still being tender on the inside. It’s juicy from the olive oil and wildly flavorful. The other secret is to tear the croutons rather than cube them, as tearing yields more nooks and crannies for sauces and dressings.

If you prefer a more classic crouton, start with 3/4 cup of olive oil. If you want the full juicy olive oil experience, use an entire cup. I usually go for the juicier version if I plan to use croutons to top soups, and keep it more classic and dry for salads that will already have a dressing. Whatever you do, be prepared to snack on these right from the sheet tray.

Torn Croutons With So Much Olive Oil

Rustic torn bread and *lots* of olive oil yield perfectly crispy on the outside and tender on the inside homemade croutons. Enjoy on soups, salads, or right from the sheet tray. Switch it up with garlic, parm, or your favorite spices.

Prep:
5
min
cook:
25
min
total:
30
min
Ingredients
  • 16 oz loaf of bread, such as country loaf, sourdough, or any type rustic bread
  • 3/4 - 1 cup extra virgin olive oil (use 3/4 cup for classic croutons, 1 cup for juicier, olive oil-y croutons)
  • Kosher salt
Instructions

Prep the bread

  1. Preheat oven to 350* F.
  2. Slice bread into thick slices, then using your hands, tear into pieces varying in size from bite-sized to larger pieces, roughly one-inch.
  3. Transfer bread to baking sheet and toss with olive oil and few generous pinches of kosher salt. Using your hands to toss will be the easiest way to ensure lots of olive oil gets into the nooks and crannies.

Bake + enjoy

  1. Bake croutons for 20 minutes or until slightly golden brown.
  2. Remove from oven, toss so other side of bread makes contact with sheet tray, and bake for another 5 minutes or until deeper golden brown.
  3. Once baked, taste and season with more kosher salt if needed, and freshly cracked black pepper, if desired. Enjoy on soups, salads, or straight from the sheet tray.

Let's riff
  • The Seasonings + Spices: Keep it classic as is, or add grated or finely diced garlic, parmesan cheese, or your favorite spices before tossing. Oregano or Italian seasoning are easy ways to give these a Mediterranean spin. Crushed red chili flakes are an easy way to add some spice if you’re feelin’ it.

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Curtis Ingham
June 11, 2024
Amparo Helton
June 9, 2024
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June 5, 2024
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May 31, 2024
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Aleisha Lee
March 31, 2024
Noreen Stretch
March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!