If you have a food processor, you can make any crusts and leftover bread into breadcrumbs and keep them in a bag in the freezer – they will stay loose rather than freeze to a lump so you can use them as you need them.
Tasty and nutritious, Sourdough bread which is a day or two old works very well for this. You don’t have to use the specific amounts given here since this is a “don’t waste food” recipe, but you do need at least 4 generous handfuls of crumbs as otherwise there is a high risk they will burn.
Use the baked crumbs to scatter over grilled fish, chicken, grilled vegetables or pasta – they add fragrance and texture and are delicious.
120g sourdough breadcrumbs
3 cloves of garlic, peeled and crushed
Grated zest and juice of a small lemon
The leaves from a few sprigs of thyme or a few chopped sage leaves
4 tbsp olive oil
Salt and freshly ground black pepper
Preheat the oven to 200c and lightly oil a baking tray large enough to hold the crumbs.
Mix all the ingredients together and spread them over the prepared tray.
Bake in the preheated oven for 20 minutes or until the crumbs are golden brown and crisp – stir them after 10 minutes or so in order to get them evenly browned.
Allow them to cool before storing in a sealed jar. They will keep well for at least two weeks, probably longer, or you can freeze them.
see also https://sherbhert.com/reduce-waste-crostini-croutons-and-breadcrumbs/
