Mustard Bread Crumbs

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This recipe for zingy, savory, herby bread crumbs comes from Sunday Suppers at Lucques (Knopf, 2007) by Suzanne Goin.

Mustard Bread Crumbs
This recipe for zingy, savory, herby bread crumbs comes from Sunday Suppers at Lucques (Knopf, 2007) by Suzanne Goin.
Yield: makes 1 Cup

Ingredients

  • 1 cup fresh bread crumbs
  • 2 tbsp. unsalted butter
  • 1 tbsp. Dijon mustard
  • 1 tsp. thyme leaves
  • 1 tsp. chopped flat-leaf parsley

Instructions

  1. Heat oven to 375°. Place the bread crumbs in a medium bowl. Heat a small sauté pan over medium heat for 1 minute. Add the butter, and when it foams, whisk in the mustard, thyme, and parsley. Remove from the heat, let cool a few minutes, and then pour the mustard butter over the bread crumbs, tossing to coat them well. Transfer the bread crumbs to a baking sheet and toast them 10 to 12 minutes, stirring often, until they're golden brown and crispy.