These crumbs are used in both the <epirecipelink id="106249">clams oreganata</epirecipelink> and the <epirecipelink id="106281">stuffed baby bell peppers</epirecipelink>. Leftover crumbs are delicious sprinkled over pesto pasta .
Cooks' note:
Crumbs can be made 1 day ahead and kept, covered, at room temperature.
Recipe information
Total Time
25 minutes
Yield
Makes about 2 cups
Ingredients
3 cups fine fresh sourdough bread crumbs
1/4 cup extra-virgin olive oil
Fine sea salt to taste
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Spread crumbs in a shallow baking pan and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer crumbs to a bowl, then drizzle with oil and season with sea salt. Stir until crumbs are coated.
