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Crunchy Parmesan, Salami and Kale Crumble

Molly Yeh
Molly Yeh
Not eating crusts must be a rite of passage for kids, but that’s no reason to let them go to waste. I challenge myself (and you) to toss uneaten crusts – or any type of bread scrap that is about to go bad – into a Ziploc® Freezer bag to keep them fresh and transform them into a savory crumble that is the perfect soup topper.

Servings

4
  • Crunchy Parmesan, Salami, and Kale Crumble Over Tomato Soup – A tray of golden, crispy breadcrumbs mixed with parmesan and salami sits beside a comforting bowl of tomato soup, showcasing Molly Yeh’s method for reusing bread scraps with Ziploc® Freezer bags.
  • Food Scraps Repurposed into a Crunchy Crumble – Molly Yeh stores leftover bread crusts in a Ziploc® brand bag, demonstrating how food scraps can be repurposed into a crunchy Parmesan, salami, and kale crumble—an easy, waste-free way to top soups and salads.
  • Crunchy Parmesan, Salami, and Kale Crumble Over Tomato Soup – A tray of golden, crispy breadcrumbs mixed with parmesan and salami sits beside a comforting bowl of tomato soup, showcasing Molly Yeh’s method for reusing bread scraps with Ziploc® Freezer bags.
  • Food Scraps Repurposed into a Crunchy Crumble – Molly Yeh stores leftover bread crusts in a Ziploc® brand bag, demonstrating how food scraps can be repurposed into a crunchy Parmesan, salami, and kale crumble—an easy, waste-free way to top soups and salads.
Ingredients
3 cups bread scraps, torn or cut into very small pieces
½ cup finely chopped salami (or cooked bacon)
2 cups finely chopped kale
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Zest of ½ a lemon
2 cups finely grated parmesan
Pinch chili flakes (optional)
Directions
Freezing directions:
1.
When cooking in the kitchen, if you have leftover bread scraps, kale, or salami/cooked bacon, you can place them in a gallon-sized Ziploc® Brand Freezer Bag and store them in the freezer until you're ready to use. Note: The kale and salami/cooked bacon can also be used fresh if you plan to cook with them soon!
Cooking directions:
1.
Preheat oven to 425°F, and line a large baking sheet with parchment paper.
2.
In a large bowl, add all ingredients except the parmesan and stir well to combine.
3.
Sprinkle half the parmesan on the prepared baking sheet, then add the kale and breadcrumb mixture in an even layer. Sprinkle the remaining parmesan over top.
4.
Bake until golden brown and crisp, 12-15 minutes. Let sit in the sheet pan for 3-4 minutes before serving, so that the parmesan has a chance to firm up and get crunchy!

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