Homemade Bread Crumbs

Makes 2 Cups


  • ¼ cup Filippo Berio Extra-Virgin Olive Oil
  • 3 tablespoons unsalted butter
  • 2 cups bread crumbs
  • Fine sea salt to taste
  • Coarsely ground black pepper to taste (optional)


  1. In a skillet, heat the oil and butter and mix well. Add the bread crumbs and stir constantly with a wooden spoon until the crumbs absorb all the oil-butter mixture and are golden brown. Season with salt and pepper if desired, and remove the crumbs to a bowl. When cool, transfer the crumbs to an airtight container and store in the refrigerator. They will keep for several months.
  2. Variation: Add minced fresh herbs such as parsley, oregano, and/or basil to the cooled crumbs. Bread crumbs containing herbs should be used within a week.
  3. Grated cheeses, such as Parmigiano-Reggiano, Pecorino, and Swiss, can also be added to bread crumbs, along with some hot red pepper flakes if you’d like.
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