30 min prep time
This crunchy topping packs big flavor, making it a versatile condiment for things like roasted vegetables, stir-fried greens, pastas, and stews. It’s a great way to make use of day-old bread.
1/4 cup hazelnuts (about 1 1/4 ounces)
2 tbsp. extra-virgin olive oil
1/4 loaf of bread, torn or cubed (about 4 ounces)
3 ounces Beecher’s Flagship cheese
1. Preheat the oven to 325°F.
2. In a food processor, pulse the nuts and oil until finely chopped. Add the bread and cheese and process for about 2 minutes into rice-size crumbs.
3. Spread the crumb mixture evenly on a rimmed baking sheet, making sure the layer is no more than 1/4 inch deep. (You may need more than one baking sheet.)
4. Bake until golden and crisp, 20 to 30 minutes, switching and rotating the baking sheet and stirring half way through the cook time.
Use immediately or cool completely and store in an airtight container at room temperature for up to 3 days.