Ingredients

　　3 cups 1-inch cubes day-old bread (preferably whole-grain)

　　extra-virgin olive oil

　　In a blender pulse bread in 2 batches until coarsely ground. In a dry large cast-iron skillet toast bread over moderately low heat, stirring constantly, until golden and crisp, 10 to 20 minutes. In a bowl toss bread crumbs with oil and salt to taste. Bread crumbs keep in an airtight container at room temperature 1 week.