Herb-and-Garlic Rye Breadcrumbs

Ingredients for Herb-and-Garlic Rye Breadcrumbs

• 1/2 loaf country-style rye bread, cut into 1-inch pieces (about 240ml )

• 60ml olive oil

• 4 tablespoons (1/2 stick) unsalted butter

• 4 sprigs rosemary

• 4 sprigs thyme

• 4 cloves garlic crushed

• Kosher salt

Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1–2 days.

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.

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 110g 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.

Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.