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Italian Style Bread Crumb Topping




Source of Recipe


Marla


List of Ingredients





4 slices firm texture white, whole wheat or light rye bread
2 tablespoons good quality olive oil
2 tablespoons freshly grated parmesan or romano cheese
1/2 teaspoon crumbled leaf oregano or marjoram
1/4 teaspoon crumbled leaf basil



Recipe



Equip the food processor with the metal chopping blade. Tare the bread in to
small pieces and drop in to the processor work bowl. Add the cheese, oregano
and basil. For moderately coarse crumbs best for casserole toppings pulse
or snap the motor on and off about 3 times. Then with the motor running pour
the olive oil down the feed tube. The instant the butter has been
incorporated snap the motor off. Empty the crumb topping in to a 1 pint
preserving jar. Screw the lid down tight and store in the refrigerator.
Store up to 2 weeks in the refrigerator.

Makes about 2 cups