Torn croutons from Six Seasons: A New Way with Vegetables (page 29) by Joshua McFadden and Martha Holmberg

  • country bread
  • extra virgin olive oil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cream of celery soup; String beans, pickled beans, tomatoes, cucumbers, and olives on tonnato

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joeljkp on October 08, 2025

    Easy & delicious

  • eclairea on September 21, 2025

    Wonderful! Had 1/3 a sourdough loaf left and starting to go stale, so this was a great use for it. Good thing I did as suggested and made extra because my husband is for sure going to snack on the excess

  • Fyretigger on September 09, 2025

    The author suggests making extra of these because they make terrific snacks. I soooo wish I’d taken his advice and will definitely make extras next time… like tomorrow… with the rest of the loaf of bread. I used “Heritage Grain Sourdough” from Whole Foods and they were fantastic.

  • Cgaskins on July 21, 2025

    Wow, these croutons are way better than they have any right to be!

  • lean1 on November 26, 2024

    so simple and really addictive. I used old sourdough boule and it took 6 minutes and it was so good I had to force my self not to eat it all. I used 1/2 spice mix from Morrocco. Love it.

  • Elaine115 on October 21, 2022

    Have used French Baguette and Ciabatta Bread and both are equally good. Easy recipe and very delicious. Great way to use up leftover bread!

  • TrishaCP on August 24, 2019

    I concur that these croutons are really great.

  • patioweather on November 12, 2018

    These are sincerely the best croutons. It was also very easy.

  • Astrid5555 on September 11, 2018

    Great way of using up leftover bread. Addictive!

  • saarwouters on July 22, 2018

    I used ciabatta bread and cut the bread (instead of tearing). Delicious!

  • Yildiz100 on October 01, 2017

    Great croutons. Ready in 15 minutes. (I used fairly thinly sliced levain bread) Not sure if tearing really makes a difference and it definitely takes longer than cutting, so next time I will cut instead and compare.

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