BREADCRUMBS*****Lemon/Garlic/Herb/Parmesan Breadcrumb Topping

By Unblond1

This is great on many things. I usually double this when I'm making it which fills a large green mason jar with about 1/2 - 1 cup leftover for immediate use.

Ingredients

• 2 garlic cloves, peeled
• Small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
• 1 tbsp. minced rosemary
• 3 - 4 leaves fresh sage, roughly torn
• zest of one lemon
• Kosher salt and freshly ground black pepper
• 2 cups fresh breadcrumbs (from 125 grams bread)(leave them on the large side)(I usually use a combination of Ace Bakery Rosemary, Four Cheese and Onion & Cheddar or Olive - whatever is on hand)
• 30 grams grated parmigiano reggiano
• 3 tablespoons of olive oil

Preparation

Step 1

Grate cheese and garlic in food processor until finely minced.

Add remaining ingredients, keeping back about 1/3 of the bread cubes and pulse relatively finely (to mince all herbs). Add rest of bread cubes and pulse a few times, leaving some largish chunks. Drizzle in olive oil, season to taste with salt and pepper and pulse to incorporate.

Refrigerate in a glass jar and use to top anything that needs a flavourful, crunchy topping - orginally for my gratineed flageolet, also works on mac & cheese, shrimp scampi, roasted tomatoes, pot pies, etc., etc.,

Per each of ten servings (2 - 3 tablespoons each):

Calories 92.7
Total Fat 5.9 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 3.0 g
Cholesterol 4.0 mg
Sodium 120.7 mg
Potassium 5.0 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.4 g
Sugars 0.2 g
Protein 2.6 g