Rustic bread croutons

Freshly baked croutons are most delicious when crispy on the outside and soft at the centre. Larger pieces of bread are better as they dry out less quickly on the inside. In this recipe we have torn the croutons by hand instead of cutting them to create a more rustic effect. You can easily vary the flavour by using other oils or herbs. The use of old bread makes it a real Waste to Taste component.

Recipe makes 550 grams.

Rustic bread croutons

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




old bread



olive oil

As needed:



Preparation method

  • Tear the bread into large pieces of more or less equal size.
  • In a large bowl mix the pieces of bread with the olive oil.
  • Spread the bread out onto a baking tray and bake until crisp in an oven at 180°C.
  • Shake the tray a number of times to turn the bread.
  • Sprinkle with salt.
  • Store in an air-tight container. 

Serving suggestions

  • As a garnish for salads, e.g. with a salad containing smoked chicken, grilled sweetcorn, lamb's ear lettuce, pickled apple and curry vinaigrette.
  • You can easily vary the flavour, e.g. by adding Ras el Hanout, algae powder, garlic or fresh herbs.
  • Perfect in a composition with components of grape, almonds and verjus.

Previous page