I know what you’re thinking.  Why on Earth would I bother making homemade bread crumbs when I could just buy them at the store?  Well, take it from me, these are better.  (Even better than Jaclyn’s brand bread crumbs, which they sell at Whole Foods and which I of course own.)  They are crispy and chewy, olive oil and oregano-kissed.  Your second question might be, what would I use them for?  The answer: anything and everything.  They are great over casseroles, but I’ve also sprinkled them over soups and salads instead of croutons and even tossed a handful over hubby’s dinner when he was being finicky.  Worked like a charm.

Homemade Bread Crumbs

1 day-old mini baguette
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
pinch sea salt

• Tear chunks off the mini baguette and place in bowl of food processor.  Pulse until crumbs form at your desired consistency.
• In a pan over medium heat, warm olive oil.  Add bread crumbs and toss until golden brown and toasted.
• Sprinkle oregano and salt over bread crumbs and toss to combine.
• Store in an airtight container in the refrigerator.

Source: Covered In Flour