TOASTED BREAD CRUMBS

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Toasted Breadcrumbs
Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies.

Makes 1 cup

Recipe by Adam Rapoport

Photograph by Zach Desart

January 2013

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  • 1

Ingredients

  • 1/4 LOAF RUSTIC WHITE BREAD
  • 3 TBSP OIL OIL

Preparation

Step 1

Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1-inch crustless breadcrumbs. Pulse in a food processor until crumbs are coarse. 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. Season with kosher salt and let cool on a paper towel-lined plate. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.

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