Spike Most Any Dish With This 3-Ingredient Umami Bomb

Toasted bread crumbs—so easy to make— are a chef’s mighty flavor lifter. They add crunch to soft textured dishes. With parmesan, and herbs, you almost have a dry pesto. Almost any pasta dish can be elevated with a last second sprinkle of these golden breadcrumbs.

I love to make breadcrumbs from any old slices of bread, fresh or stale. Tear into pieces and turn into fine crumbs with a food processor. Freeze them in a zipper bag to grab and make this killer condiment.

INGREDIENTS: I like crusty breads like ciabatta and use the whole slice, crust and all; fresh, stale, or toasted

• breadcrumbs – 1 cup or so
• olive oil – 2 tsp or so
• parmesan cheese – 2 TBS or so

INSTRUCTIONS:

1. In a medium skillet over medium heat, toast the breadcrumbs tossed with the olive oil
2. When golden remove from heat and cool a little, then stir in the parmesan and fresh or dried herbs
3. Refrigerate leftovers