I often double this recipe so I can keep some in the freezer. It makes a great topping for a chicken gratin or cauliflower cheese and can also be used as a crust for lamb, as a topping for braised vegetables or spooned into mushrooms and baked.
Prep time 10 mins
Makes 2½ cups
½ loaf day-old rustic bread
4 cloves garlic
2 handfuls parsley leaves
1 tsp coarsely chopped rosemary leaves
60g butter, softened but not melted
finely grated zest of 1 lemon
½ cup coarsely grated parmesan
Break bread into rough chunks, removing crusts if they are
very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use.
Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. Provençal Crust will keep in a container in the fridge for up to a week or can be frozen.