Toasted Bread Crumbs

Preparation info

  • Makes

    2 cups

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

These crumbs are essential in Caponata di Verdure but make a wonderful addition to any tossed salad. We like to sprinkle them on blanched broccoli that has been sautéed with garlic in olive oil. We also love to toss them into pasta. Two of my favorites are orecchiette with broccoli, onions, garlic, and toasted bread crumbs, and orecchiette with steamed clams, garlic, onions, greens, and toasted bread crumbs.


  • 2 cups fresh Italian or French bread chunks without crusts
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ½ cup unsalted butter, melted, or olive oil if cholesterol conscious


Preheat the oven to 350°F.

Process the bread with pulses in a food processor to coarse crumbs. Spread the crumbs on a baking sheet. Stir the salt and pepper into the butter or oil and drizzle it over the bread. Bake, stirring occasionally for even browning, until golden, about 20 minutes.