1 White Mountain Bread (Publix) crust removed
2 tablespoons chopped Sun-Dried Tomatoes
1 tablespoon fresh Parsley
½ cup freshly grated Reggiano
- 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.
Like this recipe?Please share it with your family and friends!