We prefer this rustic ‘crispy, chewy’ version to the store bought version. They compliment our Smoked Caesar Salad to a ‘T’!


2-3 C  day (or two, or three!) old ‘crusty’ bread i.e. Sourdough Boule – a couple thick slices; baguette – about 8″ sliced lengthwise into 4 or 6 ‘sticks’
1/2 C SOOC Tuscan Herb Olive Oil
Seasoning to taste – sea salt; Mrs. Dash; Cajun etc.


Preheat oven to 435*F

Tear bread into bite size chunks and put in bowl. Sprinkle dry spices into bread in bowl and toss. Pour oil ‘through’ bread (pick up a big handful and drop back into bowl as you add oil, then stir with your hands while squeezing the bread to ‘sponge’ up the oil.

Empty bread into an 8 X 12 cake pan, and spread evenly.

Bake in top of oven for 10 minutes,  (how crispy do you like your croutons?) Be sure to take out and stir at around 5 minutes.

SUBSTITUTIONS: Tired of Tuscan? Try using any of our Extra Virgin Olive OilsGourmet Garlic Olive Oil, Herbs de Provence Olive Oil, Milanese Gremolata Olive Oil, Butter ‘Taste’ Olive Oil, or Cilantro & Roasted Onion Olive Oil.