3 slices whole grain sandwich bread
1 ½ tablespoons olive oil
1 clove garlic, finely minced
¼ teaspoon salt
¼ teaspoon dried oregano, optional
1/8 teaspoon freshly ground black pepper
Remove and discard the crusts from 3 pieces of whole grain sandwich bread. Pulse the bread in a food processor into a fine crumb. Spread on a baking sheet and bake for 12 minutes in a 350 degree oven, until lightly browned and crisped. This will yield about 1 ½ cups.
Combine the breadcrumbs, oil, garlic, salt, oregano if using, and pepper in a medium skillet.
Turn the heat to medium-high and toast, stirring constantly, until the mixture is a crispy, fragrant and a deep shade of brown, about 2 minutes. Transfer to a plate to cool.
Crumbs may be made 2 weeks ahead and stored in the refrigerator, or longer in the freezer.