Add an big punch of flavor to salads, soups, entrees and sides with these little Gluten Free Garlic-Herbed Breadcrumbs.
Spring is near! And with it come the fruits, vegetables and herbs that have been so patiently waiting out the cold.
Herbs are an easy, delicious, gluten-free way to pump up the flavor of any dish. Infuse those herbs into buttery oil and you have the start of something really beautiful.
I've recently been intrigued by the idea of adding those herb-infused oils to breadcrumbs and throwing a sprinkle over the top of salads, roasted vegetables and meats, and creamy pasta dishes. A little goes a long way to transform your dinner from "meh" to "wow"!
The "Rye-style" bread in my freezer was calling out to be toasted, crumbled, herbed and scattered. Those few slices that haven't gone into making gluten-free reubens have just been upgraded to the Garlic-Herbed Breadcrumbs that finish just about every dish we have for dinner.
Seems breadcrumbs don't just have a place in the fairy tales of the Brothers Grimm or on the floor under your kitchen table. Stir up an easy batch and your salt and pepper shakers will have a new companion!
*Recipe inspired and adapted from these Rye Breadcrumbs.
Add an big punch of flavor with these little #GF Garlic-Herbed Breadcrumbs via @kumquatblog Tweet this
Gluten Free Garlic-Herbed Breadcrumbs
- 3 slices gluten-free "Rye-style" bread, such as Udi's
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs rosemary, chopped
- 2 sprigs sage leaves, chopped
- 1/4 teaspoon coarse salt
- Toast bread in toaster. Cut or tear slices into rough 1/2-inch pieces.
- Heat butter and olive oil in a large skillet until melted together. Add garlic, rosemary, and sage. Cook for 1 minute.
- Stir in bread pieces. Cook for 2 minutes until bread is golden and mixture is fragrant.
- Allow to cool. Crumble into smaller pieces, if desired. Sprinkle on salads, roasted vegetables, or meat dishes.
*Note: Nutrition facts for six servings