Croutons on the Grill

croutons on the grill

Lest you think all of my recipe ideas come entirely from inside my own head, let me set you straight. I will shamelessly beg, borrow and steal inspiration wherever I can find it. Invite me over for a meal, and beware, I may just snatch a heavily guarded family recipe right out from under your unsuspecting wooden spoon.

Such was the case with this clever idea for on-the-grill croutons. The moment I saw these bread skewers hit the flames at a friend’s barbecue last week I darted inside for my camera before daylight faded so I could snap a picture for you all.

Making Croutons on the Grill requires little in the way of instructions. I will say it’s probably not worth lighting your grill just for croutons. But if you’re firing up the barbecue anyway, it’s a no-brainer. Who doesn’t love homemade, crunchy, and in this case, slightly smokey croutons on a pile of leafy greens?

croutons on the grill

Croutons on the Grill

Once grilled, pull the croutons off the skewers and toss into your salad. Alternatively, plate up salads individually and lay the croutons, still on their skewers, along one side of each plate.


  • 1 loaf crusty bread , such as levain, Italian, baguette, or batard
  • Olive oil
  • Salt
  • Metal or wooden skewers


  1. Cut 1 to 1 1/2-inch slices from the bread. Cut slices into 1 to 1 1/2-inch cubes, cutting as many as you will need for your crowd, figuring 5 to 6 croutons per person. (Make more than you need because hands large and small will wander by and nab them before you get them onto your salad.)
  2. Put the bread into a medium bowl and drizzle lightly with olive oil. Add a pinch or two of salt and toss well. Taste to see if it's plenty salty and lightly oiled. If not, add more, as needed.
  3. Thread 5 to 6 cubes of bread onto each skewer and grill until lightly browned on each side.
  4. Let cool for a few minutes before tossing with your salad.

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