Giant Shaggy Croutons aka "Statement Croutons"

Knowing how to make rustic, hearty and shaggy croutons will take your soups and salads to another level

clockwise from top left: cauliflower soup with croutons, panzanella salad, Caesar salad, panzanella with burrata

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Sending out this recipe today because they’ll go perfectly with a puréed vegetable soup in tomorrow’s newsletter. These croutons are BIG. They’re rustic, crispy, eye catching and perfect for soups or salads. The key is to start with a whole (non-sliced) loaf of bread which gives them a unique, jagged texture and great crunch.

Ingredients:

• ½ large loaf of rustic bread (like sourdough, a French boule, or ciabatta) or one small loaf

• pantry items: olive oil, or melted butter, salt and pepper

• optional: 1 teaspoon dried herbs such as oregano or thyme or a pinch of garlic granules

Instructions:

1. Preheat your oven to 400°F (200°C).

2. If the bread has a very hard crust, use a serrated bread knife to cut it off, so you have only the soft interior. (You can let the crust dry out and pulse it in a food processor to make fine breadcrumbs if desired.)

3. Using your hands, tear the bread into large, rough chunks to create a shaggy texture. Aim for about 1-2 inch pieces.

4. In a large bowl (or you can do this right on the sheet pan to save yourself some washing), toss the bread chunks with about 3 tablespoons of olive oil (or melted butter), salt, pepper and other seasoning if desired. Make sure the bread is well-coated but not drenched

1. Spread the seasoned bread chunks on a baking sheet in a single layer. Bake for 12-15 minutes, tossing halfway through, until golden brown and crispy.

Let the croutons cool slightly before serving. They can be stored in an airtight container for up to 5 days.

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