Torn Baguette Recipe

Preheat and prep baguette

Preheat the oven to 375°F (190°C). Using your hands, tear the day-old baguette into irregular, bite-sized pieces — roughly 1 to 2 inches each. Place the torn pieces in a large mixing bowl.

If your baguette is very fresh and soft, let it rest uncovered for 20–30 minutes to dry slightly so it crisps better in the oven.

Melt and mix fats

In a small saucepan or microwave-safe bowl, gently melt the butter with 2 tablespoons of the olive oil until butter is just liquefied (about 20–30 seconds in microwave or low heat on stovetop). If using, add the smashed garlic to the warm fat and let sit for 5 minutes to infuse; remove and discard garlic before tossing if you prefer only a hint of garlic flavor.

Pour the warm butter-olive oil mixture over the torn bread in the mixing bowl. Add the remaining 1 tablespoon olive oil, coarse salt, and freshly ground black pepper. Toss gently with your hands or a spatula until all pieces are evenly coated. Taste and adjust salt and pepper as needed.

If using flavor add-ins, sprinkle chopped rosemary, red pepper flakes, and grated Parmesan over the tossed bread and fold gently to distribute evenly.

Arrange on baking sheet

Spread the coated bread pieces in a single layer on a rimmed baking sheet. Avoid overcrowding — use two sheets if necessary so pieces have space to crisp rather than steam.

Bake in the preheated oven for 10 minutes, then remove the sheet and gently toss or flip pieces so they brown evenly. Return to oven and bake an additional 6–10 minutes, or until pieces are golden and crisp at the edges but still tender inside. Total bake time typically 16–20 minutes depending on size and dryness of bread.

If using Parmesan, sprinkle it on in the last 3 minutes of baking so it melts and lightly browns without burning.

Remove the baking sheet from the oven and immediately sprinkle chopped parsley and lemon zest over the warm torn baguette pieces, if using. Give a final gentle toss to distribute.

Serve warm as a rustic side for soups, salads, or as a snack. Store any leftovers in an airtight container once completely cooled — they keep crisp for 2–3 days.