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Crunchy Seasoned Bread Crumbs

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Makes about 1 cup crumbs total (2 to 4 servings) 1x

Time 15 minutes

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Ingredients

  • 3 ounces Mark’s No-Knead Flatbread, torn into bite-size chunks (a little more than 1 packed cup)
  • 2 tablespoons olive oil
  • Possible additions from the list that follows
  • Salt and pepper

Instructions

  1. Put the flatbread in a food processor fitted with a metal blade and pulse until you have coarse crumbs of any size. (Or chop by hand.) Now is a good time to get any additions ready.
  2. Put the olive in a large skillet over medium heat. When the oil is hot, add the crumbs and cook, stirring frequently, until they’re as browned and crunchy as you like; adjust the heat so the bread sizzles without burning. They’ll take between 3 and 5 minutes.
  3. As soon as the crumbs are ready, remove the pan from the heat to stop the cooking. If you’re adding any extras, stir them in now, then taste and add salt and pepper. Serve the crumbs warm or at room temperature within an hour or so, or refrigerate to use chilled

– Recipe developed by The Bittman Project for Bob’s Red Mill

Recipe variations

9 Possible Seasonings for Crunchy Crumbs 

For every cup of crumbs, just before serving stir in up to 1/4 cup total from the following list:

  1. Chopped green or red onions
  2. Chopped fresh garlic
  3. Chopped fresh herbs, like parsley, mint, dill, or chives
  4. Chopped green or black olives
  5. Chopped toasted nuts
  6. Grated Parmesan, ricotta salata, or Manchego cheese
  7. Shredded unsweetened coconut
  8. Turbinado sugar
  9. Chopped dark chocolate

 

Crunchy Seasoned Bread Crumbs, with Steamed Vegetables

The easiest way is to steam the vegetables in the microwave but you can also try the breadcrumbs on grilled, broiled, or stir-fried vegetables. For this amount of crumbs, figure you’ll need 2 to 4 servings steamed vegetables (like broccoli rabe or broccoli, cauliflower, green beans, chard, or asparagus; optional). Either top the vegetables generously with the crumbs before serving or pass them separately at the table.