Pangritata is something I've been using quite a bit recently. I'd say it's a very useful staple in the kitchen of anyone aiming to reduce their hard cheese consumption, for whatever reason. A great sub for vegans. Use it liberally on pasta dishes.

Roughly blitz 200g / 7oz of fresh bread, into breadcrumbs.
Gently heat about 4 - 6 tablespoons of olive oil, in a heavy based pan.
Add as much finely chopped garlic as you can handle; I use six cloves, others may prefer two!
Saute until softened and beginning to colour.
Add breadcrumbs and then keep stirring over a low to medium heat until crispy - this may take a while, but don't cook too hot or the garlic will burn, which is nasty.
Once crispy, take off the heat and cool. Season well with salt and pepper. Store in an airtight jar.

You can include fresh herbs in this mix, while crisping the breadcrumbs, but so far I've just added dried as my garden herbs have been too rain sodden to bother those times I've done this.