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Toasted Herbed Breadcrumb Topping

Photo: Iain Bagwell; Styling: Heather Chadduck


  • 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

How to Make It

  1. 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.