Bread crusts with parmesan
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
When beautiful bread crumbs are used to make holiday casseroles and appetizers, unwanted crusts are often left over. You can, of course, munch on them while you're eating dinner, or you can make a delicious appetizer—breadsticks—that everyone loves to crunch on while waiting for the main course. The trimmed crusts are seasoned with olive oil, grated Parmesan, and fresh thyme and baked until crisp. You can bake them ahead of time and store them in an airtight container to serve immediately to your first guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 7-8 cups of crusts cut from stale bread
- 3/4 cup olive oil
- 1/4 cup finely grated Parmesan
- 2 tablespoons fresh thyme leaves
We recommend
Recipes with similar ingredients: white bread, Parmesan cheese, thyme
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a large bowl, drizzle the crusts with olive oil. Add 1/2 teaspoon of salt and a pinch of freshly ground black pepper and gently toss until the crusts are evenly coated. Add the Parmesan and thyme and gently toss to coat. Arrange them in an even layer on 2 baking sheets. Sprinkle with the remaining cheese and thyme from the bowl.
- Bake, stirring halfway through, until the crusts are deep golden and crisp, about 20 minutes. Let cool on the baking sheets. Store at room temperature in an airtight container for up to 2 days.
Categories:
Similar recipes
