Homemade Breadcrumbs
Serves 4
The next time you have a hunk of stale bread on your counter, follow this recipe to make homemade breadcrumbs! Seasoned breadcrumbs will keep in an airtight container at room temperature for up to 3 days. After that, store them in the freezer, re-crisping them in the oven as necessary.
Ingredients
- 4 ounces stale sourdough bread, torn into small pieces (2-3 cups)*
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon sea salt
Seasoned Breadcrumbs:
- ¼ cup grated pecorino cheese or Vegan Parmesan
- ½ teaspoon lemon zest
Optional additional seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Red pepper flakes
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Pulse the bread pieces in the food processor until crumbly. For fine breadcrumbs, pulse more, for coarse breadcrumbs, pulse less.
- Spread the crumbs on the baking sheet. Drizzle with the olive oil and sprinkle with salt, and bake 10 to 18 minutes, tossing halfway, until golden brown and toasted.
- Combine the lemon zest and cheese at the bottom of a large bowl. Add the breadcrumbs as they come out of the oven and toss. Taste and add any additional seasonings you like.
Notes
*For fine breadcrumbs, remove the crusts of your bread.