My crumb topping contributed a little extra flavor. I processed two thick slices of the caraway rye bread I'd made the day before. Then with my handy-dandy micro-grater, I layered on a sprinkling of parmigiana regianno—the remaining holdout in my departure from all things dairy. Using the rasp-like kitchen tool allows a small amount of an ingredient to go a very long way.
I realized afterwards, that a mix of crushed pine nuts with some lemon zest and nutritional flakes would have been a better choice to top off the fresh bread crumbs - avoiding dairy altogether. Well, we'll try that next time.