Best Toasted Breadcrumbs Recipes

TOASTED BREADCRUMBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
• Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS

Steps:

• Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
• Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
• Preheat the grill for high heat direct grilling.
• Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND BREADCRUMBS

Steps:

• For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
• Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
• Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
• Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.
• Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS

Steps:

• Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
• Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
• Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

ORECCHIETTE WITH TOASTED BREADCRUMBS

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
• Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
• Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES

Steps:

• Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC & BREADCRUMBS

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

SPICY LEMON SPAGHETTI WITH LOBSTER AND TOASTED BREADCRUMBS

Steps:

• Heat the oil and butter in a large skillet over medium heat until the mixture begins to shimmer. Add the garlic and cook, stirring constantly, until soft and lightly golden brown, about 2 minutes.
• Add the breadcrumbs, salt and pepper and cook, stirring occasionally, until golden brown and toasted, about 5 minutes; stir in the lemon zest. Transfer to a plate in an even layer. Set aside.
• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook, stirring occasionally, until just slightly under al dente, about 7 minutes. Reserve 1 cup of the pasta water and drain.
• While the pasta is cooking, heat the oil in a large high-sided skillet over medium heat until it begins to shimmer. Add the garlic and cook, stirring, for 1 minute. Add the chile flakes and cook, stirring, 1 minute longer. Add the anchovy and stir constantly until it melts into the oil, about 1 minute longer.
• Increase the heat to high, add the wine and cook until reduced by half, about 5 minutes. Stir in the lemon juice and bring to a simmer. Add the butter, piece by piece, whisking in each addition until smooth.
• Add the pasta to the skillet and toss with tongs to coat. Add the lobster and some of the reserved pasta water, as needed, to thin the sauce. Add the basil, the 1/4 cup parsley, and the zest from 1 lemon and toss to combine. Season with salt and pepper.
• Transfer the pasta to a large shallow serving bowl and sprinkle the breadcrumbs evenly over the top. Garnish with more lemon zest and chopped parsley, if desired, and serve.

PASTA WITH WHITE BEANS, ROASTED CAULIFLOWER, & TOASTED GARLIC BREADCRUMBS RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F. Coat the cauliflower slabs with 1 Tbsp olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet; roast until browned and crisp, about 20-25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions (preferably to al dente); drain. While the pasta is cooking, add homemade breadcrumbs to a dry skillet set over medium heat. Toast, stirring often, until crisp and golden-brown, about 4-5 minutes; transfer to a plate. Heat 1 Tbsp olive oil in the skillet over medium heat and add the garlic. Cook, stirring, until fragrant, about 30 seconds; remove skillet from heat. Add the toasted breadcrumbs to the skillet and toss until coated with the garlic olive oil. Season to taste with salt. Toss the beans, toasted garlic breadcrumbs, and remaining 1 Tbsp olive oil with the hot drained pasta. Season to taste with salt and pepper. Serve on top of the roasted cauliflower.

SLOW-COOKER BRAISED ARTICHOKES WITH TOASTED GARLIC BREADCRUMBS

Steps:

• Add 1/2 cup water and the 4 peeled and smashed cloves garlic, bay leaves and peppercorns to the insert of a 6-quart slow cooker.
• Heat the butter and grated garlic in a medium skillet over medium heat until the butter is melted and the garlic starts to sizzle and become aromatic, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and pepper and cook until golden and toasted, about 4 minutes more. Transfer to a bowl, and let cool. Stir in the Pecorino-Romano and 1/4 teaspoon salt until well combined. Set aside 2 tablespoons of the breadcrumb mixture for garnish.
• Pull off the small, tough petals near the stems of the artichokes. Cut the stems close to the base so the artichokes will stand upright. Cut off the top inch of each artichoke. Snip off any thorny tips on the remaining petals with kitchen shears. Fan out the larger leaves with your fingers.
• Working over the bowl with the breadcrumb mixture, spoon the crumbs into the gaps of each artichoke until they're filled all the way around. Stand the artichokes up in the slow cooker. Cover, and cook on low until the stems are tender and the leaves come loose easily when pulled, about 7 hours. Being careful of the steam, transfer the artichokes to a serving platter, and sprinkle with the reserved breadcrumbs.

FUSILLI WITH TOASTED GARLIC BREADCRUMBS

Steps:

• Cook pasta according to package directions reserving 3/4 cup of the cooking water.
• Meanwhile, in a large pan, heat the oil over medium heat.
• Add the garlic and saute just until turning color.
• Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
• Drain the pasta and place in a hot bowl.
• Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
• Divide between 4 hot plates and sprinkle reserved crumbs over each serving.
• Garnish with parsley if desired.
• Serve immediately.

LINGUINE WITH ZUCCHINI, GARLIC, BLACK OLIVES, AND TOASTED BREADCRUMBS

Steps:

• Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.
• Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.
• Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.

AUSTRALIAN BARRAMUNDI WITH WINTER VEGETABLES BAGNA CAUDA AND TOASTED BREADCRUMBS

Steps:

• Season the fish with the lemon zest, thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours.
• Preheat the oven to 375°F.
• Toss the breadcrumbs with 1 tablespoon olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they're golden brown and crispy. Toss in the remaining tablespoon parsley.
• Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the remaining 2 tablespoons olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a bit more once you take it out of the pan.
• Arrange the winter vegetables bagna cauda on a large warm platter. Nestle the fish among the vegetables, and squeeze lemon juice over the top. Spoon the 4 tablespoons of reserved bagna cauda over the fish, and shower the breadcrumbs on top.
• Winter Vegetables Bagna Cauda
• Bring a large pot of heavily salted water to a boil.
• Cut the cauliflower into florets each the size of one large bite. Cut the baby fennel in half lengthwise, or cut the large bulb into twelve wedges, keeping the root end intact. Trim the radish stems to 1/4 inch, and cut each radish in half lengthwise. Peel the baby carrots, leaving 1/4-inch stems, and cut them in half lengthwise. For larger carrots, peel them and cut on the diagonal into 1/4-inch-thick slices. Trim the ends of the baby broccoli, or cut the larger head into large bite-sized florets.
• Starting with the lighter-colored vegetables first, blanch each vegetable separately until tender, and cool on a baking sheet. (You'll need to taste for doneness; the vegetables should be tender yet still somewhat firm, since they will continue to cook a little after you remove them from the water.) Remember to bring the water back to a boil before each new batch of vegetables.
• Heat the olive oil and butter in a medium saucepan over very low heat. Add the anchovies and chile and cook 3 to 4 minutes, stirring with a wooden spoon, until the anchovy melts into the sauce. Add the garlic and thyme. Turn off the heat, and let the garlic finish cooking in the hot oil. Season with a heaping 1/2 teaspoon salt. Taste for seasoning.
• Place the endive and Treviso in a large salad bowl.
• Heat a large sauté pan over medium heat for 1 minute. Without stirring, spoon 6 tablespoons of the oil from the top of the bagna cauda and add it to the pan. Add the cauliflower, fennel, radishes, carrots, and broccoli. Season with salt and pepper. Cook 4 to 5 minutes, stirring often, to coat the vegetables well and heat them through.
• Stir the bagna cauda well, and set aside 4 tablespoons of it. Pour the rest of the bagna cauda over the vegetables. Toss well to coat, and transfer the vegetables to the salad bowl. Toss with the Treviso and endive, and season generously with lemon juice. Taste for seasoning.
• Note
• Season the fish with lemon zest and herbs in the morning or night before. You can make the bagna cauda and prep all the vegetables in advance, sautéing the vegetables in the bagna cauda while you cook the fish.

SWISS CHARD WITH TOASTED BREADCRUMBS

Steps:

• In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.
• Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens.
• In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.
• Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS

Steps:

• Put the mayonnaise, cherry peppers, vinegar, 2 tbsp parsley, mustard, lemon juice, 2 tbsp olive oil, thyme, and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside. Heat the remaining 2 tbsp oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from heat and stir in the remaining 1 tbsp parsley and the lemon zest. Season with salt and pepper. Preheat the grill for high heat direct grilling. Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with vinaigrette and sprinkle with the breadcrumbs.

PASTA WITH BROCCOLI, CRISPY PROSCIUTTO, AND TOASTED BREADCRUMBS

Steps:

• Bring a large pot of generously salted water to a boil over high heat.
• Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
• Once water boils, add broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil.
• Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.
• Once cooking water returns to a boil, add pasta and cook according to the package directions.
• Drain pasta, reserving 1/4 cup of the cooking water.
• Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.
• Add prosciutto and cook until crisp and golden brown, about 5 minutes.
• Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
• Return the pan to the stove over medium-high heat; add remaining olive oil. When oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes.
• Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
• Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto.
• Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
• Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.

ROASTED BRUSSEL SPROUTS TOSSED IN TOASTED BREADCRUMBS

Steps:

• 1. Preheat oven to 375 degrees. 2. Wash and dry brussel sprouts. Cut all brussel sprouts in half. 3. Place in a roasting dish and coat with 1/4 cup of olive oil. 4. Place in oven and roast until golden brown. Stir them occassionally. 5. In a seperate saucepan heat up the remaining 1/4 cup of olive oil. Add the garlic and cook until soft. 6. In a seperate large frying pan, melt 2 tablespoons of butter. Add the breadcrumbs and keep over heat until they have a dark color and are toasted. Remove from heat. 7. Remove brussel sprouts from the oven. Place into a bowl and stir in the balasamic vinegar. Stir in the olive oil & garlic mixture as well as the breadcrumbs and cheese. Enjoy!

ENDIVE SALAD WITH TOASTED WALNUTS AND BREADCRUMBS

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darker, 8-10 minutes. Let cool.
• Toss breadcrumbs with 2 tablespoons oil on a clean rimmed baking sheet; season with salt. Bake, tossing once, until golden brown and crisp, 12-15 minutes; let cool.
• Mix anchovies, garlic, red wine vinegar, and remaining 4 tablespoons oil in a medium bowl just to combine; season with salt and pepper. Add toasted walnuts, breadcrumbs, Taleggio, and Pecorino and toss to combine.
• Toss endive, orange zest, orange juice, and white wine vinegar in another medium bowl; season with salt and pepper.
• Divide walnut mixture among plates and top with endive salad.
• DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill. Walnuts and breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

TOASTED BREADCRUMBS

Steps:

• Preheat oven to 350 degrees.
• Place bread cubes and salt in a food processor and process until coarse crumbs form. Spread crumbs on a rimmed baking sheet in a thin, even layer. Bake until golden brown, stirring, about 12 to 15 minutes.
• Transfer baking sheet to a wire rack to cool. Keep frozen, in an airtight container, up to 3 months.

TOASTED BREADCRUMBS

Steps:

• Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies. Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1" crustless breadcrumbs. Pulse in a food processor until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes. Season with kosher salt and let cool on a paper towel-lined plate. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.