Toasted Breadcrumbs

It seems almost ridiculous to write up a recipe for bread crumbs, I know. However, it’s amazing how something so simple can entirely transform a dish. They add no nutritional value, but they do add crunch and texture. Use them over pastas, on salads or even with soup.

  • 8 slices white sandwich bread, crusts removed
  • 2 tablespoons olive oil
  • Kosher salt

  • Place the bread slices in a food processor fitted with a steel chopping blade. Pulse until desired consistency is achieved. I like to have mostly finely ground bread crumbs with some larger crumbs here and there. If you prefer very finely ground breadcrumbs, just run the food processor consistently for about 15 to 20 seconds.
  • In a large skillet, warm the olive oil over medium heat. Place the bread crumbs in the warm oil and toss to distribute. Sprinkle lightly with kosher salt. Allow bread crumbs to become crunchy and a bit brown, then remove from heat. Store any unused breadcrumbs in an airtight container.
  • Quick Tips
  • 1. Hoping to add some fiber? Try this with wheat or multigrain bread.
  • 2. You can also use these breadcrumbs for chicken or fish dishes that call for breading the filets before cooking.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): about 2 cups

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