This recipe for zingy, savory, herby bread crumbs comes from Sunday Suppers at Lucques (Knopf, 2007) by Suzanne Goin.
Yield: makes 1 Cup
- 1 cup fresh bread crumbs
- 2 tbsp. unsalted butter
- 1 tbsp. Dijon mustard
- 1 tsp. thyme leaves
- 1 tsp. chopped flat-leaf parsley
- 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.