Pine Nut - Breadcrumbs

100g oil-toasted pinenuts

100g oil-toasted bread, torn with crusts removed

Kosher Salt

1. Quickly shallow fry the pine nuts in olive oil on your stove top. The pine nuts will cook very very quickly & will continue to brown after they are removed from the hot oil. As soon as the pine nuts start to color, remove them from the oil & drain on paper towels. They will carry to a golden brown.
2. Shallow fry the torn bread in the same olive oil. Fry to a crisp golden brown on all sides. Drain on paper towels.
3. Once both the bread and the pine nuts are cool, chop to medium-fine crumb.
4. Season with kosher salt.
5. Store in a paper towel-lined, airtight container.

Bread crumbs will need to be held in a warm spot for service.

Taste daily-- they should be crisp, not stale. A quick toast in the oven before service will crisp them back up.

Over-toasted pine nuts are very bitter, do not serve breadcrumbs that are too dark.