Herb-and-Garlic Rye Breadcrumbs
Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
Preparation
Step 1
Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1–2 days.
Step 2
Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
Step 3
Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
Do Ahead
Step 4
Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.
