MAKES ABOUT 1 CUP 3 slices hearty sandwich bread, dried overnight on the counter (see Note above) 3 tablespoons unsalted butter 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 4 anchovy fillets, finely chopped 2 tablespoons finely chopped fresh parsley Kosher salt and freshly ground black pepper Tear the bread into rough 2-inch pieces and pulse in a food processor until coarse crumbs are formed Melt the butter in a 12-inch heavy-bottomed skillet over medium heat Add the garlic and anchovies, reduce the heat to medium-low, and cook, stirring occasionally, until the garlic is lightly browned and the anchovies have dissolved, about minutes Add the bread crumbs, increase the heat to medium-high, and cook, stirring and tossing constantly, until the bread crumbs are well toasted and browned, about 3 minutes Transfer to a plate and let cool Toss with parsley and season with salt and pepper Cooled bread crumbs can be stored in a sealed container at room temperature for up to a week