Toasted Baguette Crumbs Food

TOASTED BREADCRUMBS

Steps:

• Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies. Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1" crustless breadcrumbs. Pulse in a food processor until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes. Season with kosher salt and let cool on a paper towel-lined plate. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.

TOASTED BAGUETTE

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
• Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

GARLIC BAGUETTE CRUMBS

Steps:

• Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl and stir in oil, salt, and pepper. Add baguette crumbs and stir until combined well.

TOASTED BAGUETTE CRUMBS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Grind baguette cubes to coarse crumbs in 3 batches in a food processor. Spread evenly in a large shallow baking pan and bake, stirring once, until golden and crisp, 15 to 18 minutes. Cool completely before using.

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

SEASONED BREAD CRUMBS

Steps:

• If using fresh baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10-12 minutes. Let cool slightly and cut into cubes.
• Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15-20 seconds, or until the mixture is ground into fine crumbs.

ROUILLE

Steps:

• Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
• Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.