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Bread Crumb Salsa | Sarafina's Kitchen

Bread Crumb Salsa

Meagan sides

 

  • ½ cup + 2 tablespoons extra-virgin olive oil
  • Salt and coarsely ground pepper
  • One 1 1/2-pound plain focaccia bread, cut into 1/2-inch pieces
  • ½ cup minced shallots
  • ¼ cup red wine vinegar
  • ¼ cup drained small capers
  • 2 tablespoons minced fresh thyme
  1. Preheat the oven to 350.
  2. Working in batches, pulse the focaccia in a food processor or blender until it is chopped into crumbs.
  3. Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil.
  4. Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes or until browned, turning and stirring occasionally, until the crumbs are dry and golden.
  5. Let cool.
  6. In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes.
  7. Add the capers and thyme, then slowly whisk in the remaining ½ cup of olive oil until blended.
  8. Add the bread crumbs, season with salt and pepper and toss well.
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