1 cup fresh bread crumbs (2 large slices)
6 tablespoons finely chopped fresh flat-leaf parsley
Grated zest of 2 lemons
Preheat the oven to 350 degrees. Spread the bread crumbs in a single layer on a baking sheet and toast for about 10 minutes, or until lightly browned. Set aside to cool completely. In a bowl, toss the parsley and lemon zest. Add the toasted crumbs and mix well. Set aside until needed. This will keep, covered and refrigerated, for up to 2 days.
Makes about 1 cup.
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