Directions

1. PREPARE THE BREADCRUMBS (5 minutes)
2. Tear bread into chunks and pulse in a food processor until you have coarse, irregular crumbs (not powder). You want varied textures from fine to pea-sized pieces.
3. TOAST THE BREADCRUMBS (8-10 minutes)
4. Heat oil: In a large skillet over medium heat, warm 2 tablespoons of Green Olive Company olive oil (any infused variety).
5. Add anchovies: Add the chopped anchovies to the oil and cook for 1-2 minutes, mashing them with a wooden spoon until they dissolve into the oil and become fragrant.
6. Add garlic: Stir in minced garlic and cook for 30 seconds until aromatic (don't let it brown).
7. Toast breadcrumbs: Add the breadcrumbs to the pan and toss to coat with the anchovy oil. Cook, stirring frequently, for 5-7 minutes until golden brown and crispy.
8. FINISH AND SEASON (2 minutes)

blank

1. * Remaining 1 tablespoon Green Olive Company olive oil (any infused variety)
2. * Fresh parsley
3. * Lemon zest
4. * Gochugaru
5. * Black pepper to taste
6. Cool: Let cool slightly before serving - they'll continue to crisp up as they cool.

blank

1. Bread choice: Slightly stale bread works better than fresh - it toasts more evenly.
2. Anchovy quality: Use good-quality anchovies packed in Green Olive Company olive oil (any infused variety) for best flavor.
3. Storage: Best used immediately, but can be stored covered for up to 2 days (re-crisp in a dry pan if needed).
4. Make ahead: Can be prepared earlier in the day and reheated gently before serving.

blank

1. These breadcrumbs add a sophisticated salty-savory note while providing essential textural contrast to an otherwise creamy dish.