Torn Croutons

Ingredients

2 thick slices country loaf (cut from the middle)

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Heat the oven to 400°F (200°C).

Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper.

Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly.

Don't let them get too hard; leave a little bit of chew in the center.

The total baking time will depend on the type and density of your bread, but most likely will be 10 to 20 minutes.

Slide the croutons onto paper towels to absorb any extra oil and season again lightly with salt and pepper. Store the croutons in an airtight container for up to 3 days.

Notes

I like the "torn" aspect of these croutons because the irregular edges catch and capture whatever juices and seasonings they encounter. Aim for croutons that are crisp on the outside but still with springy and chewy interiors. I love making croutons with leftover focaccia, especially homemade (page 266), as well as ciabatta. Any bread with lots of holes!

MAKES ABOUT 2 CUPS (80 G)