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150g LOAF Sourdough (just over 1/4 a loaf)
60g (1/2 cup) pitted Kalamata olives
2 cloves garlic, finely chopped
2 1/2 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat leaf parsley
These can be made a day in advance - store the crumbs, completely cooled, in an airtight container or resealable bag at room temperature. Serve them over pan-fried fish, through .good-quality cooked, dried pasta with plenty of grated parmesan for a simple, quick meal or, as we have here, over asparagus with a poached egg or two on the side. Delicious, very, very easy and a fantastic way to use less-than-fresh bread
1. Pre-heat the oven to 180C. Using a large, sharp knife, remove the crusts from the bread then tear the bread into smallish pieces. Place in a food processor then, using the pulse button, process until crumbs form - they should still have a little texture and not be too fine. Finely chop the olives.
2. Place the crumbs in a bowl, add the olives, garlic and oil then use your hands to combine well and evenly coat the crumbs. Add the parsley and toss to combine well. Spread on a baking tray in a thin layer then bake for 15 minutes, stirring occasionally, or until deep golden and crisp. Use hot or at room temperature.
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