Cheesy Breadcrumbs

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.

Eggplant parmesan with meatballs, spaghetti topped with toasted 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


  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
Ciabatta crusts, olive oil, parmesan, and oregano

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