See recipe for Radicchio Waldorf Salad
Buttery toasted bread crumbs are delicious scattered across your favorite soup or salad or as a topping for macaroni and cheese or squash gratins.
- 4 to 5 ounces country-style bread (Peasant, Como or Sourdough) with crust – about 2 slices – or 3 ounces with crust removed
- 2 1/2 tablespoons unsalted butter
- Large pinch kosher salt
Remove bread crusts and cut bread into small cubes. Using a spice grinder or food processor, process bread cubes briefly to make coarse crumbs. Melt butter in medium skillet over low heat. Add 1 cup bread crumbs and a pinch of salt. Toast crumbs, stirring oven, until crunchy, fragrant and golden brown. To store leftovers, cool to room temperature and seal in air-tight container or zip-top bag.