Toasted Breadcrumbs: How to Make Them from Any Bread

Yield: About 1 cup
2 Preheat the oven to 400 (200C) degrees 
0 Brush the bread slices on both sides with the olive oil. Arrange them on a baking sheet.
3 Put the baking sheet in the oven to toast the bread for 5 minutes. Flip the slices over and toast 5 more minutes.
4 Remove the bread to a cutting board and let them cool a few minutes. When they feel cool enough to touch, cut into approximately ½-inch cubes. Spread the bread cubes in one layer on the baking sheet.  Lower the oven temperature to 300 degrees.
5 Put the baking sheet back in the oven 10-12 minutes, stirring them around halfway through, until are golden brown and feel dry. Cool 10 minutes.
6 Transfer the bread cubes to a food processor. If you like, add the herbs to make seasoned breadcrumbs. Pulse to form crumbs about the size of small pebbles — it's okay if some of the crumbs are larger than others (they're rustic!). Try not to pulverize the crumbs to a powdery dust.
7 Transfer the breadcrumbs to a sealed container. They'll keep 1-2 weeks at room temperature, 1 month refrigerated and 3 months in the freezer.