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Epicurious

Toasted Bread Crumbs

These crumbs are used in both the <epirecipelink id="106249">clams oreganata</epirecipelink> and the <epirecipelink id="106281">stuffed baby bell peppers</epirecipelink>. Leftover crumbs are delicious sprinkled over pesto pasta .

Cooks' note:

Crumbs can be made 1 day ahead and kept, covered, at room temperature.

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes about 2 cups

Ingredients

3 cups fine fresh sourdough bread crumbs
1/4 cup extra-virgin olive oil
Fine sea salt to taste

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 2

    Spread crumbs in a shallow baking pan and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer crumbs to a bowl, then drizzle with oil and season with sea salt. Stir until crumbs are coated.

TagsCondimentDinnerLunchNut FreeDairy FreeVeganVegetarianMeal PrepMake AheadEasyRoastGourmet
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