This delicious recipe, which is a great addition to cranberry bean gratin, is courtsey of Alice Waters and can be found in her new cookbook, "The Art of Simple Food."
- Yield: Makes about 4 cups
Source: The Martha Stewart Show, October Fall 2007
- 1 loaf country-style bread, crusts removed and cut into cubes
- Pinch of coarse salt
- 1 tablespoon olive oil per cup
Preheat oven to 350 degrees.
Place bread cubes and salt in a food processor and process until coarse crumbs form. Spread crumbs on a rimmed baking sheet in a thin, even layer. Bake until golden brown, stirring, about 12 to 15 minutes.
Transfer baking sheet to a wire rack to cool. Keep frozen, in an airtight container, up to 3 months.