1/2 cup hulled pumpkin seeds, also known as pepitas
1/4 cup grated Parmesan cheese, grated on the small holes of a box grater (about 1/2 ounce)
1 tablespoonbrown mustard seeds
3/4 teaspoonkosher salt
1/4 teaspoon freshly ground black pepper
1 large egg white
1/4 cupvegetable oil
1 1/2 teaspoonsWorcestershire sauce
Makes:About 4 cups
Buttery croutons are crunchy and delicious in soup or on salad, but after seeing savory granola on menus around the country, we thought it’d make an interesting garnish alternative. Our flavor-packed topper is made with rolled rye flakes, crunchy pumpkin seeds (a.k.a. pepitas), and Parmesan cheese. Add a sprinkle to a bowl of Creamy Tomato Soup or a crisp Fennel, Parsley, and Celery Salad for an unexpected twist.
What to buy: Rolled rye flakes, not to be confused with rye berries or cracked rye, can be found at health food stores, gourmet grocery stores, or online.