- 1 loaf white mountain bread (publix)
- 5 cloves garlic
- 2 Tbsp sun-dried tomatoes
- 1 Tbsp parsley
- 0.5 cup Parmesan
- 1 food processor
Remove the crust from the white mountain bread (publix).
Mix the garlic, sun-dried tomatoes and parsley in your food processor until well blended.
Mix the bread in the food processor and pulse until fine.
Mix the Parmesan in the food processor and pulse until fine.
You can keep the crumbs in the refrigerator for a few days in small Tupperware style container or in the freezer for at least 3 to 4 months.