This is a great way to use up any kind of fresh or stale bread and it adds extra flavour and texture to any dish. You can also cook it in a frying pan instead of the oven/air fryer, but you need to stir frequently so it doesn’t burn. It will keep in the fridge in an airtight container for 5 days (longer if you don’t include cheese).
If you want to add extra protein for example to a vegetable crumble, you can add a handful of chopped seeds or nuts to the topping.
Ingredients
100g bread
1 garlic clove, minced
2 teaspoons mixed dry herbs or 2 tablespoon parsley, chopped (optional)
2 tablespoon olive oil
¼ tsp salt
¼ tsp pepper
50g parmesan, grated or sprinkle of nutritional yeast flakes (optional)
Steps
- Pre-heat the oven/ air fyer to 180C.
- Roughly chop or tear bread, put in blender and blitz it into breadcrumbs.
- Add rest of ingredients and stir well.
- Spread the crumb mixture out on an oven tray, or put in air fryer or frying pan.
- Bake until slightly golden (check after 10 mins to see if the mixture is cooking unevenly and needs stirring)
- Remove from the oven and use straight away or leave to cool.
- When cold store the cheesy crumbs in an airtight jar for up to 5 days.
Also known as Pangrattato (presumably Italian for grated bread/breadcrumbs), this recipe is inspired by: dovesfarm.co.uk/recipes/cheesy-breadcrumbs
