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Fresh Breadcrumbs

5 from 2 votes

Ingredients
  

1 White Mountain Bread (Publix) crust removed

    2 tablespoons chopped Sun-Dried Tomatoes

      1 tablespoon fresh Parsley

        ½ cup freshly grated Reggiano

          Instructions
           

          • Make the fresh Breadcrumbs by mixing the bread with the sun-dried tomatoes, parsley and parmesan in your food processor until well blended.
          • You can keep the crumbs in the refrigerator for a few days in small Tupperware style container or in the freezer for at least 3 to 4 months.
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