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Garlicky Panko Toasties

['4 Tbsp. unsalted butter', '4 garlic cloves, lightly smashed', '1 1/2 cups panko (Japanese breadcrumbs)', 'Kosher salt']

Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt.
Transfer to a plate and let cool. Discard garlic.
Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.

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