Photo: Beth Dreiling Hontzas; Stylist: Rose Nguyen
1/2 (12-oz.) sourdough French bread loaf, cut into cubes (about 3 1/2 to 4 cups cubed)
1 teaspoon minced garlic
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/4 cup grated Parmesan cheese
Salt and pepper to taste
How to Make It
Process bread in a food processor 20 seconds or until coarsely ground.
Cook breadcrumbs and garlic in hot oil in a large nonstick skillet, stirring often, 5 to 7 minutes or until lightly browned. Stir in parsley, thyme, and rosemary, and cook 30 seconds. Remove from heat, and stir in Parmesan cheese. Season with salt and pepper to taste.
Note: Breadcrumbs can be frozen for up to 1 month. Sauté frozen breadcrumbs in a lightly greased skillet 3 to 4 minutes or until crisp.