- 2 cups fresh ciabatta bread crumbs chunks of bread pulsed into crumbs in a food processor)
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
- Zest of 1 lemon or 1 1/4 tsp. smoked sweet Spanish paprika or 1 tsp. chopped fresh rosemary leaves
- 1 tablespoon chopped fresh flat-leaf parsley leaves (completely dry)
How to Make It
In a medium frying pan over medium heat, cook bread crumbs in olive oil until they begin to crisp, 4 minutes. Stir in salt and pepper and add seasoning (either lemon zest, paprika, or rosemary). Cook, stirring, until crumbs are golden and crisp, 2 to 5 minutes. Stir in parsley; pour into a bowl. Keeps, chilled airtight, up to 2 days.