If you have ever doubted that a big bowl of carbonara or creamy mac n’ cheese could get any better, then you have never sprinkled some prosciutto breadcrumbs over that situation, because these salty, crispy crumbs of perfection will add something that you never knew you needed to your next pasta dish or bowl of soup or salad or literally anything.
They are perfect.
Let’s get them started…
All you need is about a half of a small loaf of italian bread. A loaf that is a little past its prime is a wonderful option for breadcrumbs and if you don’t have any italian bread on hand, french bread or some ciabatta would work great too.
You will also need 3 tablespoons of extra virgin olive oil, 4 ounces of thinly sliced prosciutto, 1/2teaspoon of garlic powder, 1/2 teaspoon of red pepper flakes and a small handful of fresh parsley.
This will make about 3 cups of fluffy prosciutto breadcrumbs, which would give six 1/2 cup servings to your luckiest friends or would cover a 13″x9″ baking dish full of mac n’ cheese or ziti about to be baked up. If you don’t need this much, this recipe can be easily reduced.
Cut your bread into large cubes and place them into a bowl. Drizzle 3 tablespoons of olive oil over the bread and then sprinkle with 1/2 teaspoon of garlic powder and 1/2 teaspoon of red pepper flakes. Toss until all of the bread is lightly coated and seasoned.
Transfer the bread cubes onto a parchment lined baking sheet.
Spread the bread cubes out a little and then arrange 4 ounces of thinly sliced prosciutto over the baking sheet (photo above).
Bake the bread cubes and prosciutto in a 400 degree oven for 15-18 minutes or until the bread is dried and golden brown and the prosciutto is crispy.
Once the bread is golden brown and the prosciutto is crispy, transfer both into a food processor along with a small handful of fresh parsley. Pulse until you get breadcrumbs that are your preferred size and texture.
If I am using my bread crumbs on finished pasta or a bowl of soup, I leave the crumbs a little larger, but if I am using the breadcrumbs to top a dish about to be baked, I pulse them a bit more.
These salty, crispy prosciutto breadcrumbs are absolutely perfect. I mean just think about the combination of little pieces of prosciutto, crunchy breadcrumbs seasoned with olive oil, garlic and red pepper flakes and then a pop of fresh parsley… delicious.
Sprinkle generously. It is virtually impossible to add too much…
Prosciutto Breadcrumbs
Ingredients
- 1/4 loaf of Italian bread, cubed
- 2 ounces prosciutto, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- a small handful of fresh parsley
Instructions
- Preheat your oven to 400 degrees
- Cut your bread into large cubes and place them in a bowl
- Drizzle 2 tablespoons of olive oil over the bread and add 1/2 teaspoon of garlic powder and 1/4 teaspoon of red pepper flakes
- Toss until all of the bread is lightly coated and seasoned
- Transfer the bread cubes onto a parchment lined baking sheet
- Arrange 2 ounces of prosciutto around the bread cubes on the baking sheet
- Bake for 15-18 minutes or until the bread is dried and golden brown and the prosciutto is crispy
- Transfer the dried bread cubes and crispy prosciutto along with a handful of fresh parsley into a food processor
- Pulse until breadcrumbs form
- Use as a garnish for pasta, soup or salad or as a breadcrumb topping for dishes being baked
