Toasted Bread-Crumb Topping

4 slices hearty white sandwich bread, torn into quarters
2 tablespoons butter, melted
2 tablespoons fresh parsley, minced
Salt and Pepper

1.  Adjust oven rack to middle position and heat oven to 300F.  Pulse bread and butter in food processor to coarse crumbs, about 6 pulses.  Spread crumbs out onto rimmed baking sheet.  Bake, stirring occasionally, until golden brown and dry, about 20 minutes.  Let crumbs cool, then toss with parsley, season with salt and pepper to taste.  Crumbs can be stored for up to 24 hours at room temperature or frozen for up to 1 month.