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Torn Croutons

These croutons have a rustic shape. They are especially crunchy because they are made from a dense bread and are cooked slowly. Sourdough, miche, levain, and other dense breads work best for these hand-pulled croutons.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, August 2003


  • 1/2 large loaf sourdough, miche, or levain bread (about 3/4 pound), crust removed
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 325 degrees, with rack in center. Pull bread apart, creating pieces about 1/2 to 1 inch long. Place in a medium bowl, and toss with oil. Season with salt and pepper, and spread on a baking sheet in a single layer. Bake until golden brown and crisp, stirring once as edges begin to brown, about 25 minutes. Let cool.


Flavor with olive oil, garlic, fresh rosemary or thyme, or grated Parmesan.

Cook's Notes

They will keep up to 1 week stored in an airtight container at room temperature.

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