Name: Toasted Bread Crumbs with Marjoram, Thyme, and Lemon Zest
Total time: 35 min
Ingredients: 1 baguette , bottom crust removed, and bread sliced into 3/8-inch cubes to yield 1 cup (or use alternative method below); 1 1/2 tablespoons olive oil or melted butter; 1/4 teaspoon kosher salt; 1/2 teaspoon lemon zest from 1 small lemon; 1/4 teaspoon minced fresh marjoram leaf; 1/2 teaspoon minced fresh thyme leaves

Why This Recipe Works

In search of the best bread-crumb recipe, we found that the best crumb is made from good-quality bread that has no strong flavors, such as a leftover plain or sourdough baguette from your local bakery. Bread that was two to three days old was ideal for making bread crumbs because it had become quite firm but still retained some moisture, which was important in controlling the size of the crumbs. After testing various cooking methods for our bread crumb recipe, we found that the oven was the clear winner for ease of use and consistency of outcome.

Before You Begin

These bread crumbs are particularly nice with steamed or poached fish.

Instructions

Adjust oven rack to lower center position and heat oven to 325 degrees. Mix bread crumbs with oil and salt to coat evenly. Spread in single layer on small baking sheet. Bake crumbs, stirring once after 5 minutes, until golden brown, about 12 minutes. Stir herbs and lemon zest into toasted bread crumbs upon removing from oven. Sprinkle warm crumbs over finished dish, allowing 2 to 3 tablespoons per person.