I know what you’re thinking. Why on Earth would I bother making homemade bread crumbs when I could just buy them at the store? Well, take it from me, these are better. (Even better than Jaclyn’s brand bread crumbs, which they sell at Whole Foods and which I of course own.) They are crispy and chewy, olive oil and oregano-kissed. Your second question might be, what would I use them for? The answer: anything and everything. They are great over casseroles, but I’ve also sprinkled them over soups and salads instead of croutons and even tossed a handful over hubby’s dinner when he was being finicky. Worked like a charm.
Homemade Bread Crumbs
1 day-old mini baguette
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
pinch sea salt
- Tear chunks off the mini baguette and place in bowl of food processor. Pulse until crumbs form at your desired consistency.
- In a pan over medium heat, warm olive oil. Add bread crumbs and toss until golden brown and toasted.
- Sprinkle oregano and salt over bread crumbs and toss to combine.
- Store in an airtight container in the refrigerator.
Source: Covered In Flour