Monday, September 6, 2010

No Laboring on Labor Day

Toasted Pesto Crumbs are the topping for perfectly cooked poached eggs, fried slices of tomatoes and buttery toast! The official taste-tester, aka, hubby Nick said, "That was the breakfast to beat all breakfasts!"

Read on to find out the many and varied uses for these decadent tasting crumbs.

Happy Labor Day readers!

Toasted Pesto Crumbs
I love these multi-purpose crumbs and have been using them all summer long. For a wow effect, serve toasted pesto crumbs over stacked slices of summer tomatoes and Mozzarella cheese. They are a great topping for summer casseroles, pizza, quiches, pasta or anything that will benefit from a crunchy, flavorful topping.
Helpful to know: I prefer using a dense bread for the crumbs rather than an airy bread. After you’ve combined the mixture either refrigerate (they keep for several days) or toast pesto crumbs just prior to serving.
⅔ cup breadcrumbs
¼ cup pesto
⅛ cup olive oil
In a small bowl, combine breadcrumbs with pesto and olive oil, stir until well combined. In a medium skillet over moderate heat, toast pesto crumbs until light brown. Yield: About 1 cup.