Herb-and-Garlic Rye Breadcrumbs

Directions

1. 1.

   Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1–2 days.

2. 2.

   Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.

3. 3.

   Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.

4. 4.

   Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.