Rather than letting the end of your loaf sit around and risk getting moldy, turn it into versatile, tasty breadcrumbs. All you need to do is grab it and grate it.
Let the heel get a little stale (maybe let it sit open to the air for a few hours) and then use a grater to transform it into breadcrumbs. This works for any type of bread, but you’ll get the best results from crusty bread like sourdough or baguettes. Once you have the crumbs, toast them in a pan or the oven and use them as a topping for soups, salads, casseroles, and savory sides. You can even add flavor to them by mixing in garlic, dried herbs, or flavored oils.
Here Are 5 Reasons to Never Throw Away a Heel of Bread | The Kitchn
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