Toasted Breadcrumbs
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies
2
Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1" crustless breadcrumbs
3
Pulse in a food processor until crumbs are coarse
4
Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes
5
Season with kosher salt and let cool on a paper towel-lined plate
6
DO AHEAD: Breadcrumbs can be made 1 day ahead
7
Store airtight at room temperature
8
Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies
9
Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1" crustless breadcrumbs
10
Pulse in a food processor until crumbs are coarse
11
Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes
12
Season with kosher salt and let cool on a paper towel-lined plate
13
DO AHEAD: Breadcrumbs can be made 1 day ahead
14
Store airtight at room temperature