Breadcrumbs may seem like something that only exist to add texture to other, more interesting foods, but sautéing them in butter and herbs transform them into something you’ll want to eat all on their own. Photo by Neil Conway.
After crumbling a couple pieces of dried bread into roughly even-ish crumbs, melt 55g butter in a skillet with 1/4 cup of olive oil. Once the mixture begins to foam, throw in four cloves of crushed garlic and fresh herbs of your choice. You can use Bon Appetit’s Rye Breadcrumbs recipe, or you can choose your own herbal adventure. Once the fat is infused with flavour, add in the crumbs and cook until golden brown. Strain on paper towels and then sprinkle on salads, soups, pasta dishes, or braised meat dishes. In edition to enhancing meals, they have great potential as a snack upgrader. I personally think they’d be wonderful sprinkled over popcorn, or over sour cream for a texturally-enhanced chip dip, but I’m not above eating them by themselves.