Sage sourdough breadcrums. Photo / Donna Hay Magazine
Makes 5 cups
• 250g sourdough bread, roughly torn
• 3 cloves garlic, sliced
• 1 bunch sage
• 2 Tbsp olive oil
• Sea salt and cracked
• black pepper
1. Preheat oven to 180C. Place the bread, garlic, sage, oil, salt and pepper in a large bowl and mix to combine.
2. Spread over a large baking tray lined with non-stick baking paper and bake for 15-20 minutes, turning halfway, or until golden and crisp.
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