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Herbed Breadcrumbs

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 10 mins
Total time 25 mins

Makes 1 1/2 cups


  • 5 sourdough French bread slices, torn into large pieces
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter, melted
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground black pepper

How to Make It

  1. Preheat oven to 400°. Process bread in food processor 20 seconds or until coarsely chopped. Stir together breadcrumbs, olive oil, and melted butter. Spread breadcrumb mixture in an even layer on an aluminum foil-lined baking sheet.

  2. Bake at 400° for 15 minutes or until lightly browned, stirring every 5 minutes. Stir in chopped parsley and thyme; add salt and pepper to taste. Bake 2 more minutes. Use immediately.