Description

Pangrattato with Thyme, Basil, and Lemon – Crispy baked sourdough breadcrumbs, flavoured with garlic, aromatic thyme, Fresh Basil, and zingy lemon. It just takes a few minutes of active work and your oven or pan, to make the perfect topping for pasta, salad or anything that needs a bit of extra crunch and flavour.

Ingredients

Units Scale

150 g bread ((About 3-4 slices) preferably day old)
2 cloves garlic
1 tbsp thyme leaves (ideally fresh, but dried works in a pinch. If using dried, add them after the baking)
2 tbsp basil leaves (same as for the thyme, fresh is best, so the flavour can soak into the crumbs. But if using dried, add after baking)
1 lemon (zest only)
1 tbsp olive oil
1 tbsp melted butter
1 tsp kosher salt (or to taste)
1/8 tsp freshly ground pepper

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Instructions

Preheat the oven to 300°F (150°C).
Line a baking tray with baking parchment paper.
Rip the bread into smaller pieces that fit into your food processor.
Peel and roughly chop the garlic cloves. Add them to the food processor along with fresh thyme leaves, fresh basil leaves, lemon zest, salt, and pepper.
Pulse everything until finely chopped and well combined.
Tip the mixture into a bowl, drizzle over olive oil and melted butter. Mix with your hands until well combined.
Spread the breadcrumb mixture evenly on the baking sheet.
Place the baking sheet in the preheated oven and bake for about 30-40 minutes, mixing every 15 minutes, until the breadcrumbs are golden brown and crispy. Keep an eye on them to prevent burning.
Once baked, remove the baking sheet from the oven and let the pangrattato cool.
If using dried herbs, add them now and mix thoroughly.