Best Torn Croutons Recipes

TORN CROUTONS

Steps:

• Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
• Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
• Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
• Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

GREEN BEAN CAESAR SALAD WITH ZESTY TORN CROUTONS RECIPE BY TASTY

Steps:

• Make the croutons: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
• Tear the baguette into ½-inch pieces. You should have about 2 cups.
• Add the bread pieces to a large bowl and toss with the lemon zest, garlic powder, and salt. Drizzle with the olive oil and toss to coat.
• Spread the croutons in a single layer on the prepared baking sheet and toast, stirring halfway through, for 15-20 minutes, or until dried and starting to turn golden brown.
• While the croutons toast, prepare the green beans: Bring a large pot of water to a boil over high heat and add the salt. Fill a large bowl with ice water.
• Add the Simple Truth™ Organic Green Beans to the boiling water and cook for 4-6 minutes, until slightly tender, but still crisp. Drain the beans, then immediately transfer to the ice bath and let sit for 2 minutes, until cool. Transfer the green beans to a paper towel and pat dry.
• Stack the green beans on a serving platter and drizzle with the Simple Truth™ Plant-Based Caesar Dressing. Sprinkle with the Simple Truth™ Organic Raw Pumpkin Seeds, the pepper, and reserved ½ teaspoon lemon zest. Top with the croutons and shaved Simple Truth™ Organic Aged Parmesan Cheese.
• Enjoy!

TORN CROUTONS

Steps:

• 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.

BROCCOLI GRUYERE SOUP WITH TORN GARLIC CROUTONS

Steps:

• SOUP: Heat butter and 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot.
• Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
• Add the cubed potato and garlic. Saute briefly until the garlic is fragrant.
• Add the chicken or vegetable broth and the 2 heads of broccoli with some of the stem. Bring to a boil.
• Cover slightly, reduce heat to medium-low and simmer 20 minutes or until all the vegetables are tender.
• MEANWHILE: Preheat oven to 400 degrees. Place remaining broccoli florets on a baking sheet. Drizzle with remaining olive oil and season to taste with salt and black pepper.
• Roast the broccoli florets for 10 minutes or until lightly browned.
• Add the heavy cream to the soup along with the cheese. Puree with an immersion blender until smooth.
• CROUTONS: Place torn bread on a baking sheet. Drizzle with olive oil and melted butter. Sprinkle with garlic powder and salt and black pepper, to taste.
• Bake for 10-12 minutes or until golden and crispy on the outside.
• Serve the soup topped with additional cheese if desired, roasted broccoli florets and croutons.