Lunch: Herb-and-Garlic Rye Breadcrumbs

Recipe by Rich Torrisi and Mario Carbone, Carbone, NYC Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Ingredients

1/2 loaf country-style rye bread, cut into 1-inch pieces (about 1 cup)
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
4 sprigs rosemary
4 sprigs thyme
4 cloves garlic crushed
Kosher salt

Instructions

Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1 –2 days.
Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.

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