Italian-Style Bread Crumbs

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1 loaf Italian bread
1 1/2 tbsp evoo
1 tsp garlic, finely diced
1 tbsp lemon zest
1 1/2 tbsp flat-leaf parsley, chopped
2 tsp sea salt
1 tsp finely ground black pepper


Preheat oven to 350 degrees F.
Tear bread into roughly 2-inch chunks.  Place on a baking sheet.  Bake until the bread is dry and crunchy, about 15 minutes.  Put the chunks in a food processor and pulse to a fine crumb.  Set aside.
Heat 1 tbsp of the evoo in a small saute pan.  Add the garlic and stir until it begins to brown, about 3 minutes.  Add the lemon zest and cook for 30 seconds, until fragrant.  Add the bread crumbs, parsley, and the remaining 1/2 tbsp evoo.  Stir well.  Season with s&p and remove from the heat.
Bread crumbs can be stored in a covered container until ready to use.