What to do with leftover bread
Bread. It comes in all forms and graces nearly every dinner
table. Fresh out of the oven with a little butter, it doesn't get more basic-or
delicious-than that. Sometimes bread is a member of the supporting cast and
other times it's the star, but in every case, things just wouldn't be the same
without it.
And the leftovers? Well, they just end up in the green bin,
right? Wrong!
What about crumbs to coat your chicken or veal, or chop and
season it for salads? You can even slice it for croutons or crostinis for that
late night snack or cheese platter. Bread's second life can be every bit as
delicious as its first!
Garlic and herb croutons: Dice bread into 1/2-inch cubes and toss them with chopped garlic, herbs
and a touch of olive oil. Bake on a sheet at 350ºF for 10 to 15 minutes until
crisp.
Herb crostini: Lay 1/4-inch slices on a baking tray and drizzle with a touch of olive oil and some
chopped herbs. Bake for 10 to 12 minutes at 350ºF until toasted.
Pressed for time? Put leftover bread in the freezer until
you can get to it. Then, once your croutons or crostinis are done, keep them
for up to two weeks in an air-tight container.
All I am saying... (come on, everybody!) ...is give bread a
chance.
Amitiée gourmande
Chef Marc
P.S. At Cuisine & Passion we are once again selling
bread from the renowned Art-Is-In Bakery
in Westboro, so I you want it fresh for dinner or prepared for crostinis, drop
in!
