Peppery Torn Croutons – a delicious recipe with long sourdough baguette, extra virgin olive oil, horseradish, garlic, red chili, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Pour the olive oil into a mixing bowl and add the garlic, chili flakes, cayenne, salt and pepper and let stand for a few hours so the flavors can meld together.", "After a few hours, preheat the oven to 350. Slice the baguette lengthwise, down the middle and tear out 1/2 - 1"" pieces of the bread away from the crust.", "Grate 2 tablespoons of fresh horseradish into the oil mixture and stir to combine, then dump all the bread pieces into the mixture to coat. Place the pieces one at a time onto a baking sheet and bake for approximately 20 minutes, turning them over once halfway through (about 10 minutes in)", "When they are nicely browned, remove from oven and set them on a paper towel until they have cooled and enjoy on your favorite salad!"]
303
kcal
Calories
30
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 long sourdough baguette, 1/2 cup extra virgin olive oil, 2 tablespoons fresh grated horseradish, 1 large garlic clove minced, and more.
Yes, Peppery Torn Croutons falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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