Cook Time: 10 minutes
Grade: A
Make Again: Yes
Recipe Source: America's Test Kitchen Light & Healthy 2010
I have no idea if this recipe originated somewhere else. I didn't find it from searching on the various Cook's Illustrated web sites.
These are good. I subbed roasted peppers for the fresh and also scallions for the shallot. It all worked well. The one problem with the recipe was that it said that the breadcrumbs should cook for 10-12 minutes at 350 degrees. That would be way too long for me. They started to burn within 7 minutes. I prepped other ingredients while they toasted, so this was a pretty quick recipe.
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