Save Recipe
Provençal Crust
We like to make this tasty crumb in bulk and freeze it in bags to add an instant flavour burst to my famous Chicken and Leek Gratin, cauliflower cheese or silverbeet/swiss chard gratin.
Prep Time
10 mins
Serves
Makes 2 1/2 cups
Special Occasions
French
Quick & Easy
$
Pescatarian
Nut Free
Ingredients
1/2 loaf day-old rustic bread
4 cloves garlic
2 handfuls of parsley
1 tsp finely chopped rosemary
3 anchovies
60 g butter, softened (but not melted)
1 lemon, finely grated zest of
1/2 cup coarsely grated parmesan
Method
STEP 1
Break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form.
Measure out 2 heaped cups and freeze any remaining crumbs for future use.
STEP 2
Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely.
Add breadcrumbs and parmesan and pulse to just combine.
STORAGE
Provençal Crust will keep in a container in the fridge for up to a week or can be frozen.
