Toasted Homemade Breadcrumbs (Made with Fresh Bread)
These crunchy, savory and super-snackable homemade breadcrumbs are a game-changer! Try making a batch from scratch. Elevate any dish with a finishing touch, sprinkled on everything from pasta, salads, roasted vegetables and more.
Ingredients
- 4 ½inch slices fresh sourdough (7-8 ounces total) (or other type of crusty bread)
- 2 tablespoonsextra virgin olive oil
- 2 tablespoonschopped fresh herbs (such as rosemary, thyme, oregano or 1 teaspoon dried herbs)
Directions
Yield: about 1 cup
- 1
Preheat the oven to 400 (200C) degrees
- 2
Brush the bread slices on both sides with the olive oil. Arrange them on a baking sheet.
- 3
Put the baking sheet in the oven to toast the bread for 5 minutes. Flip the slices over and toast 5 more minutes.
- 4
Remove the bread to a cutting board and let them cool a few minutes. When they feel cool enough to touch, cut into approximately ½-inch cubes. Spread the bread cubes in one layer on the baking sheet. Lower the oven temperature to 300 degrees.
- 5
Put the baking sheet back in the oven 10-12 minutes, stirring them around halfway through, until are golden brown and feel dry. Cool 10 minutes.
- 6
Transfer the bread cubes to a food processor. If you like, add the herbs to make seasoned breadcrumbs. Pulse to form crumbs about the size of small pebbles — it's okay if some of the crumbs are larger than others (they're rustic!). Try not to pulverize the crumbs to a powdery dust.
- 7
Transfer the breadcrumbs to a sealed container. They'll keep 1 week at room temperature. 1 month refrigerated and 3 months in the freezer.