Cheesy Breadcrumb Pangrattato

oven tray, mixing bowl and food processor

100g bread, crusts removed
1 garlic clove
2 tbsp parsley, chopped
2 tbsp olive oil
¼ tsp salt
¼ tsp pepper
50g parmesan, grated

180°C, Fan 160°C, 350°F, Gas 4

1. Pre-heat the oven.
2. Slice off the bread crusts, save large pieces for toasting and dispose of the rest.
3. Cut the bread into slices and then into chunks.
4. Using your fingers break the bread into crumbs into a bowl or put the bread into a food processor and pulse until an even crumb size is reached.
5. Finely dice the garlic, chop the parsley and add them to the crumb.
6. Add the olive oil, salt and pepper and stir or pulse to combine.
7. Spread the crumb mixture out on an oven tray.
8. Bake for 10 minutes.
9. Grate the parmesan into the mixing bowl.
10. Remove the breadcrumbs from the oven, tip them into the bowl and stir to combine.
11. Spread the cheesy crumb mixture out again on the oven tray.
12. Return the tray to the oven and bake for another 8 minutes.
13. Remove from the oven and leave to cool.
14. When cold store the cheesy crumbs in an airtight jar for up to 5 days.