Photo: Iain Bagwell; Styling: Heather Chadduck
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2 1/2 cups soft, fresh French-bread breadcrumbs (about 3 slices)
1 garlic clove, pressed
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Sauté breadcrumbs and garlic in hot olive oil in a large nonstick skillet over medium-high heat 5 minutes or until crisp and golden brown. Transfer to a bowl. Stir in parsley.