- 1/2 loaf day-old pumpernickel bread
- Zest of 1 lemon
- 6 Tablespoons olive oil
Tear or roughly chop the bread into bite-sized pieces. Toast on a sheet pan until dry and crumbly then allow to cool.
Pulse bread crumbs in food processor for about 20 seconds until they resemble the consistency of dirt.
Drizzle in the olive oil and pulse to the point that the dirt can be packed but is not soggy.
Season to taste then use as a “soil” base for crudités, or sprinkle over pasta or roasted veggies, particularly cauliflower and broccoli