12 minutes
A quick and easy recipe for creating flavorful bread crumbs with a spicy kick and a blend of fresh herbs.
Olive Oil, Warm in skillet
0.25 fluid ounces
Fresh Bread Crumbs, Toasted
cups
Aleppo Pepper, Mix with bread crumbs
teaspoons
Red Pepper Flakes, Optional substitute for Aleppo pepper
teaspoons
Kosher Salt, Season
to taste
Freshly Ground Black Pepper, Season
to taste
Flat Leaf Parsley, Finely chopped
cups
Assorted Finely Chopped Herbs, Mix with parsley
tablespoons
1. Warm Olive Oil
Warm ¼ cup of olive oil in a large skillet over medium heat until it feels warm when you hover your hand over the skillet.
2. Toast Bread Crumbs with Spices
Add 2 cups of fresh bread crumbs and 1 teaspoon of Aleppo pepper, or alternatively, ½ teaspoon of crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Stir consistently for about 5 to 7 minutes until the crumbs reach a graham cracker-like color.
3. Add Fresh Herbs
Remove the skillet from the heat and mix in ¼ cup of finely chopped parsley leaves and stems, along with 2 tablespoons of finely chopped herbs of your choice.
4. Cool and Store
Allow the bread crumbs to cool in a small bowl. They can be stored in the refrigerator for up to 5 days. To use again, rewarm in a skillet and add a touch more fresh herbs before serving.
Use a good-quality, day-old artisanal loaf, such as a rustic sourdough or ciabatta, for optimal flavor and texture. Avoid breads that are too soft as they tend to yield mushy crumbs.
Toast the crumbs to a golden-brown color, stirring frequently to ensure even coloring and avoid burnt spots.
Use good-quality olive or flavored oil and infuse it gently with garlic and spices, making sure not to burn the garlic.
Adjust the spice mix to your taste and consider toasting whole spices and grinding them fresh to heighten their aroma.
Lightly toast bread chunks in the oven at a low temperature until they're dry but not browned, ensuring they absorb seasonings well and toast evenly later.
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