Pulled Croutons

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  • 1-pound boule, such as country white
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt

How to make this recipe

  1. Preheat the oven to 325° F. Cut the boule in half. Pull 1-inch pieces from the inside. Toss the croutons in a bowl with the extra-virgin olive oil and salt. Spread the croutons in a single layer on a rimmed baking sheet and bake until golden brown and crisp, 10 to 12 minutes. The croutons should be lightly colored and crisp throughout.

Serve With

Bibb Lettuce Salad.

Contributed By Published November 2013

459892 recipes/aspen-2004-pulled-croutons 2013-12-06T23:43:24+00:00 Nancy Silverton breads-rolls-and-muffins|side-dishes|6|8|basic-easy|fast|make-ahead|web-exclusive|weeknight-dinner november-2013,croutons,simple croutons,toasted bread,salad croutons,old bread,nancy silverton recipes,aspen-2004-pulled-croutons 459892

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