Best 18 Garlic Breadcrumbs Recipes

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS

Steps:

• Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
• Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
• Preheat the grill for high heat direct grilling.
• Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

ANCHOVY PASTA WITH GARLIC BREADCRUMBS

Steps:

• Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
• Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
• Divide pasta among bowls. Top with remaining breadcrumb mixture.

ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND BREADCRUMBS

Steps:

• For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
• Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
• Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
• Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.
• Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Steps:

• Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
• Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
• Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
• Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

SPAGHETTI WITH CARAMELIZED ONIONS, ANCHOVIES, AND TOASTED-GARLIC BREADCRUMBS

Steps:

• Pulse bread in a food processor until coarse crumbs form. Heat 2 tablespoons oil in a large skillet over medium-high. Add crushed garlic, and cook until golden, 2 to 3 minutes. Add breadcrumbs and 1 tablespoon oil, and stir until well coated. Season with salt, and cook until breadcrumbs are crisp and golden brown. Place on a rimmed baking sheet lined with paper towels to drain. Discard garlic, and let breadcrumbs cool completely.
• Heat 3 tablespoons oil in each of 2 large skillets over medium heat. Divide onions between skillets, and cook, stirring frequently, until caramelized and golden brown, 10 to 15 minutes. (Add a little more oil if necessary.) Combine cooked onions in 1 skillet. Add sliced garlic, and cook over medium heat until golden, about 3 minutes. Add anchovies and red-pepper flakes, and cook for 2 minutes.
• Meanwhile, cook spaghetti according to package directions in salted water. Drain, reserving 1 cup cooking liquid. Transfer spaghetti to skillet, and toss well. Add reserved cooking liquid, parsley, and butter, and season with salt and pepper. Mix well, then top with breadcrumbs, and garnish with parsley.

BROILED OYSTERS WITH GARLIC BREADCRUMBS

Steps:

• Preheat broiler. Place breadcrumbs in small bowl. Melt butter in small saucepan over medium heat. Mix in garlic and Pernod, if desired. Pour butter mixture over breadcrumbs; stir to combine.
• Place oysters in their shells on large rimmed baking sheet. Sprinkle breadcrumb mixture over. Broil until crumbs are golden, about 3 minutes. Transfer oysters in shells to plates. Serve with lemon wedges.

GREEN BEANS WITH GARLIC AND BREADCRUMBS

Steps:

• In a pot, steam the green beans until tender-crisp. Set aside and keep warm.
• Heat the olive oil in a large saute on medium-low heat. Add the garlic and cook for about 2 minutes. DO NOT allow the garlic to burn!
• Stir in the bread crumbs and pepper. Cook for about 2 minutes more, pressing down on the bread crumb mixture with a spatula to allow it to become crispy. Again, be careful not to burn.
• Stir in the green beans and toss to coat. Season with salt and pepper and serve immediately.

SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS

Steps:

• Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
• Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.

MACARONI AND CHEESE WITH GARLIC BREADCRUMBS, PLAIN AND CHIPOTLE

Steps:

• Make bread crumbs:.
• Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden.
• Transfer to paper towels to drain and season with salt.
• Make macaroni:.
• Preheat oven to 350°F
• Chop chipotles.
• Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute.
• Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
• Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender.
• Drain in a colander and transfer to a large bowl.
• Stir in white sauce, cheese, and salt to taste.
• Fill a 1 1/2-quart shallow casserole with half of macaroni mixture.
• Stir chipotles into remaining macaroni.
• Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs.
• Bake casseroles in middle of oven 30 minutes, or until bubbly.
• Note:.
• Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered.
• Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
• Serves 8 adults plus 10 children as part of a buffet.

LINGUINE WITH GARLIC, BREADCRUMBS, AND ANCHOVIES

Steps:

• Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.
• Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.
• Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.
• Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.

ARTICHOKES STUFFED WITH LEMON-GARLIC BREADCRUMBS

Steps:

• Preheat oven to 400°F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.
• Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.
• Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes.
• Serve with lemon wedges.

SLOW-COOKER BRAISED ARTICHOKES WITH TOASTED GARLIC BREADCRUMBS

Steps:

• Add 1/2 cup water and the 4 peeled and smashed cloves garlic, bay leaves and peppercorns to the insert of a 6-quart slow cooker.
• Heat the butter and grated garlic in a medium skillet over medium heat until the butter is melted and the garlic starts to sizzle and become aromatic, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and pepper and cook until golden and toasted, about 4 minutes more. Transfer to a bowl, and let cool. Stir in the Pecorino-Romano and 1/4 teaspoon salt until well combined. Set aside 2 tablespoons of the breadcrumb mixture for garnish.
• Pull off the small, tough petals near the stems of the artichokes. Cut the stems close to the base so the artichokes will stand upright. Cut off the top inch of each artichoke. Snip off any thorny tips on the remaining petals with kitchen shears. Fan out the larger leaves with your fingers.
• Working over the bowl with the breadcrumb mixture, spoon the crumbs into the gaps of each artichoke until they're filled all the way around. Stand the artichokes up in the slow cooker. Cover, and cook on low until the stems are tender and the leaves come loose easily when pulled, about 7 hours. Being careful of the steam, transfer the artichokes to a serving platter, and sprinkle with the reserved breadcrumbs.

GARLIC BREADCRUMBS

Steps:

• Preheat the oven to 350°F.
• Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
• When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.

PERCIATELLI WITH SHRIMP AND GARLIC BREADCRUMBS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
• Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.

PASTA WITH WHITE BEANS, ROASTED CAULIFLOWER, & TOASTED GARLIC BREADCRUMBS RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F. Coat the cauliflower slabs with 1 Tbsp olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet; roast until browned and crisp, about 20-25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions (preferably to al dente); drain. While the pasta is cooking, add homemade breadcrumbs to a dry skillet set over medium heat. Toast, stirring often, until crisp and golden-brown, about 4-5 minutes; transfer to a plate. Heat 1 Tbsp olive oil in the skillet over medium heat and add the garlic. Cook, stirring, until fragrant, about 30 seconds; remove skillet from heat. Add the toasted breadcrumbs to the skillet and toss until coated with the garlic olive oil. Season to taste with salt. Toss the beans, toasted garlic breadcrumbs, and remaining 1 Tbsp olive oil with the hot drained pasta. Season to taste with salt and pepper. Serve on top of the roasted cauliflower.

GARLIC BUTTON MUSHROOMS WITH BREADCRUMBS

Steps:

• Heat the oil and butter in a balti pan/wok/cast iron frying pan.
• Add the spring onions and garlic, and stir-fry over a medium heat for 1 - 2 minutes.
• Add the whole button mushrooms, and fry over a high heat for 4 - 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.
• Stir in the breadcrumbs, parsley, lemon juice and seasoning.
• Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.

LINGUINE WITH GARLIC AND BREADCRUMBS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.
• Add anchovies; cook until almost dissolved, about 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.

FUSILLI WITH TOASTED GARLIC BREADCRUMBS

Steps:

• Cook pasta according to package directions reserving 3/4 cup of the cooking water.
• Meanwhile, in a large pan, heat the oil over medium heat.
• Add the garlic and saute just until turning color.
• Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
• Drain the pasta and place in a hot bowl.
• Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
• Divide between 4 hot plates and sprinkle reserved crumbs over each serving.
• Garnish with parsley if desired.
• Serve immediately.