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Crumbled topping for creamy soups or salads Recipe

American · Condiment · 15 min total

A crunchy, savory crumble that adds texture and flavor to creamy soups or salads. Made with pantry staples, it's quick to prepare and stores well.

Ingredients

• 1/2 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, thyme, salt, and pepper.
3. Drizzle melted butter over the mixture and stir until evenly moistened.
4. Spread the mixture in a thin, even layer on the prepared baking sheet.
5. Bake for 8-10 minutes, stirring halfway through, until golden brown and crispy.
6. Let cool completely on the baking sheet; the topping will crisp further as it cools.
7. Crumble any large pieces with your fingers if desired. Store in an airtight container at room temperature for up to 1 week.

Tips

• For a nutty flavor, substitute 2 tablespoons of panko with finely chopped almonds or pecans.
• Use immediately or store in an airtight container for up to 1 week.
• Sprinkle over creamy soups like tomato or butternut squash, or over salads with creamy dressings.

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