Bread Crumbs & CroutonsDiana Rattray, Southern Food Expert
Yield: 4 servings
- Bread, preferably good quality bakery bread or homemade, with or without crusts.
- Olive oil, plain or flavored
- Kosher salt
- fresh finely chopped parsley, optional.
- Cut or tear fresh or day-old bread into smaller pieces and pulse briefly in a food processor to make coarse or fine bread crumbs. Alternatively, you could also cut slices of good quality bakery or homemade bread into small croutons.
- For fine, dry bread crumbs, process or crush them finely after toasting.
- Heat oven to 325°F.
- Put the bread crumbs in a bowl and toss them with a plain or flavored olive oil, about 1 tablespoon per cup of bread crumbs.
- Sprinkle with a small amount of kosher salt or coarse sea salt. If desired, toss them with a little chopped parsley.
- Arrange the crumbs in a single layer on a rimmed baking sheet.
- Bake for 12 to 14 minutes, or until nicely browned and dry.
- If you won't be using them right away, put the crumbs in a food storage bag, seal, and freeze.
- When you need some for a recipe, measure and let them thaw before using.