Method

Preheat oven to 350°F. Line baking sheet with parchment paper; set aside. In food processor, pulse together 2 slices diced whole wheat bread, 3 tbsp pecans, 1 tbsp each olive oil and maple syrup, and 2 sprigs chopped fresh thyme until mixture reaches consistency of coarse crumbs. Spread crumbs onto prepared baking sheet; bake until golden and crispy, stirring halfway through cooking time, 10 to 15 minutes. Remove from oven and let cool. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days.)

Makes about 1 1/2 cups.