Torn Croutons

There is no need to cut croutons into perfect little squares Just tear the bread—it’s easier and more fun, and most important, the croutons taste better because they have lots of raggedy edges that get crisp, and even slightly burnt. And stop cutting the crust off the loaf; the crust gives you more flavor, more texture. What you don’t want are hard croutons. You always want a little bit of chew in the center, not on every single one, but every third one at least; the lack of uniformity helps this. You also want the croutons to absorb the juices from vegetables, the extra-virgin olive oil, the vinaigrettes … All that flavor is carried into the crouton better through the torn edges.

2 large thick slices country loaf (about 4 ounces)

2 T. EVOO (or bacon fat)

Salt & Pepper (also can add granulated onion and/or garlic, dried herbs and/or finely grated lemon zest)

Heat oven to 400. 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 rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes. Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper.  Store the croutons in an airtight container. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)