You can customize these crumbs with lemon zest, oregano, parsley, or other herbs. Simply reprocess the crumbs with the herbs after you have finished the basic recipe. They have a thousand uses, and are excellent as a topping for oysters, artichokes, pastas, and more.

　　

Ingredients

makes a little over 1 cup

　　1 pound stale bread, sliced

　　1/4 cup extra-virgin olive oil

　　2 cloves garlic, smashed with a knife

　　Kosher salt

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.

　　

Step 3

When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.

　　Ethan Stowell's New Italian Kitchen