Garlic Walnut Breadcrumbs

June 10, 2008

Garlic Walnut Breadcrumbs

Sara Jones, Tucson CSA

This breadcrumb mixture is great over sautéed turnips, cooked greens, squash or green beans. Use it to top casserole dishes and gratins as well. Stale bread will work best. If you only have fresh bread you may want to toast and cool the slices before proceeding. Then place a couple slices in a blender or food processor and pulse until bread is in small crumbs.

About 3 slices stale bread
1/3 cup chopped walnuts
4 cloves garlic, minced
2 teaspoons oil
1 tablespoon butter or additional oil

Break bread into small crumbs. Heat 2 teaspoons in a skillet and add bread crumbs. Stir well to coat with oil and cook until beginning to brown slightly. Add nuts, garlic and butter or additional oil and stir well to coat. Stir frequently to prevent burning. When nuts begin to brown, remove mixture from pan and sprinkle with salt and pepper. If you plan to keep any for later use, make sure to cool crumbs completely before storing in an airtight container in the fridge.

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