Kick Up A Casserole With Herb Crusts

Today’s feature is from The Breakaway Cook with Thyme Crust — Add Herby Crusts to Everything!:

I’ve been hooked on crusts for a while now, and am on constant alert for new ones. My latest infatuation is with herb crusts, made simply by combining fresh herbs with small amounts of crusty bread, salt, and pepper.

What do you do with a crust? You sprinkle/pack them on to foods you want to become crunchy or crispy. The crunch of food is a severely underrated aspect of great food, I think. It lets you know that something very special is coming. It’s the first thing you taste, the first sound you hear, a precursor of good things to come. They are a crucial part of breakaway cooking.

If your casseroles are getting a bit tired, try adding a layer of herb crust to the top to give a little crunch and bonus flavor. The crusts are simple to make and a great way to use up those kitchen herbs. Other dish suggestions for adding herb crusts include: fried fish and meats, baked dishes, roasted veggies.

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