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Repurpose Breadcrust As A Parmesan Thyme Snack
Food & Drink
6 cups bread crusts (enough to spread out over 2 baking trays), preferably stale
7 - 8 tbsp olive oil
⅓ cup parmesan cheese, grated
1½ tsp dried thyme
½ tsp salt (or to taste)
Optional - fresh thyme to garnish
Preheat oven to 180C/350F.
Place bread crusts in bowl. Drizzle over olive oil, tossing the bread crusts as you go (with your other hand) so as to distribute the olive oil as evenly as possible.
Add remaining ingredients and use hands to toss through the bread crusts.
Spread out over 2 baking trays. Do a taste test to make sure it is seasoned to your liking - adjust if required.
Bake for 5 to 8 minutes until golden brown and crunchy (check the ones in the middle of the tray). The tray on the top shelf will be ready first. The bottom tray will take a couple of minutes longer.
1. Stale bread works better than fresh because it doesn't soak up the olive oil as much, which means it gets distributed better.
2. This can also be made with leftover bread. Just cut them into sticks around the same size as the bread crusts.
3. Substitute the herbs with whatever you want - oregano, basil, rosemary, mixed herbs, Italian herbs. You could also add a pinch of chilli. If you are using fresh instead of dried herbs, increase the quantity by 50% (because the flavour of dried herbs is stronger).
4. Some of the parmesan will not stick to the bread crusts. But when it bakes, some of the parmesan on the tray will melt and will stick to the bread.