Ingredients

• 3 cups 1-inch cubes day-old bread (preferably whole-grain)
• extra-virgin olive oil

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Instructions

1. In a blender pulse bread in 2 batches until coarsely ground. In a dry large cast-iron skillet toast bread over moderately low heat, stirring constantly, until golden and crisp, 10 to 20 minutes. In a bowl toss bread crumbs with oil and salt to taste. Bread crumbs keep in an airtight container at room temperature 1 week.