Roasted Garlic Breadcrumbs
This is another of my pantry staples that I try to keep on hand at all times. They hold up very well in the fridge and work great on pastas, salads and entrees. Modify the recipe to suit your own taste by changing up or omitting the cheese, adding other herbs (fresh rosemary, dried oregano), citrus zest, chili flakes or spices (cajun seasoning, everything bagel spice).
If you want a gluten free alternative, besides seeking out a gluten free panko style bread crumb to start with, try this with crumbled up plain rice crackers, gluten free rolled oats (think savory granola), cooked quinoa or even corn flakes!
[wpurp-searchable-recipe]Roasted Garlic Breadcrumbs - - - [/wpurp-searchable-recipe]
Ingredients
- 2 cup Panko Breadcrumbs
- 1/4 cup Garlic Confit Oil or Extra Virgin Olive Oil, plus more if needed
- 3 Cloves of Garlic Confit or Roasted Garlic
- 1/4 cup Grated Parmesan Cheese
- Salt and Pepper to Taste
Instructions
- Heat oil over medium low heat. Add garlic, corsely mash then mix in panko. Cook, stirring frequently, mashing the garlic as you go until the breadcrumbs are lighly browned. Add additional oil by the tablespoon if the pan seems dry. Stir in cheese and cook a minute or two more until golden. Season with salt and pepper. Cool and then store in an airtight container in the refrigerator up to 1 month.
- Heat oven or toaster oven to 350. Combine all ingredients in a small bowl making sure panko is evenly coated with oil. Add more oil by the tablespoon as needed. Transfer to a small baking sheet and toast in the oven, stirring every couple of minutes until evenly browned. Cool and store in an airtight container in the refrigerator or freeze.
Stove Top Method
Oven or Toaster Method
pantry ingredients, garlic confit, roasted garlic, staples, must have, garlic, slow cooked