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
- 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.
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