Herb Breadcrumbs

Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."

  • Yield: Makes about 6 1/2 cups

Source: The Martha Stewart Show, November 2010


  • 1 (8-ounce) fresh French baguette, torn into 2-inch pieces
  • 2 tablespoons chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves
  • 3 tablespoons chopped fresh chives
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon finely chopped garlic
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, melted


  1. Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.


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