When Scott (or was it Katie?) was in middle school he had a project to bring a dish from another country. His was Italy. I called Mara A. and she told me several wonderful ideas. The one I am about to share was not the one we used but it was a great idea. She said that her mother would take their stale left over bread and soak it in water, then she would squeeze it out and crumble it up on a baking dish. She would sprinkle the bread with olive oil and sprinkle spices over the bread and toast it in the over. (Mara if I am murdering this recipe it is because it is from memory). I remember she said it was 'delicious' and did the Italian thing where you kiss your finger tips. I am going to have to get with Mara to get the exact recipe but I saw something in my GH Magazine that made me think of her and her mother's wonderful idea, Here it is;
That half-loaf of Italian or those rejected ends of sandwich slices needn't be bird food, Instead, use them - or almost any variety in your bread box = to make these five fast, tasty recipes.
1. Italian Tomato-Bread Soup in 5-qt. saucepot, combine 2 Tbsp. olive oil and 2 cloves garlic, chopped. Cook on medium-low 2 to 3 minutes or until golden. Add one 28 oz can whole tomatoes in juice, 2 c. water, 1/2 tsp. salt, and 1/4 tsp. black pepper. Simmer on medium-high 15 minutes, uncovered, breaking up tomatoes. Mash in 2 c. toasted bread cubes. Stir in 1/2 c. basil leaves, sliced. Drizzle with olive oil to serve. Makes 4 c.
2. Croque Monsieur Spread 8 slices bread with 2 Tbs. Dijon mustard; layer 4 slices with 8 oz. sliced ham and 4 oz. shredded Gruyere cheese, then top with remaining bread. In pie plate, mix 2 lg. eggs and 2 Tbs. water. Dip sandwiches in egg to coat well. Cook in preheated 12 -in. nonstick skillet on medium 8 - 10 minutes or until golden on both sides. Serves 4.
3. Red Pepper Spread In food processor, coarsely grind 2 slices toasted bread and 1/3 c. toasted walnuts. Add one 12 - oz jar roasted red peppers, drained; 1 Tbsp. olive oil; 1 1/2 tsp. balsamic vinegar; and 1/8 tsp. each salt and black pepper. Pulse until blended. Serve with additional toast. Makes 1 c.
4. Parmesan Toasts Preheat oven to 350 Degrees F. Cut 4 slices bread into thirds; arrange on cookie sheet. Brush bread with 2 Tbsp. extra virgin olive oil. Sprinkle with 1/8 tsp. each salt, black pepper, and cayenne, then with 1/2 c. grated Parmesan cheese, Bake 17 minutes or until crisp and cheese is melted. Makes 12 toasts.
5. Sweet Banana Treats Spread 4 slices toasted bread with 1/2 c. chocolate-hazelnut spread; cut each in half. In 10 - in. nonstick skillet, cook 2 Tbsp. butter, 1/4 c. brown sugar, and pinch salt on medium 5 minutes or until thick and bubbling, stirring. Stir in 2 lg. ripe bananas, sliced; cook 1 minute or until well coated and softened. Soon over toast; serve immediately. Serves 4
That half-loaf of Italian or those rejected ends of sandwich slices needn't be bird food, Instead, use them - or almost any variety in your bread box = to make these five fast, tasty recipes.
1. Italian Tomato-Bread Soup in 5-qt. saucepot, combine 2 Tbsp. olive oil and 2 cloves garlic, chopped. Cook on medium-low 2 to 3 minutes or until golden. Add one 28 oz can whole tomatoes in juice, 2 c. water, 1/2 tsp. salt, and 1/4 tsp. black pepper. Simmer on medium-high 15 minutes, uncovered, breaking up tomatoes. Mash in 2 c. toasted bread cubes. Stir in 1/2 c. basil leaves, sliced. Drizzle with olive oil to serve. Makes 4 c.
2. Croque Monsieur Spread 8 slices bread with 2 Tbs. Dijon mustard; layer 4 slices with 8 oz. sliced ham and 4 oz. shredded Gruyere cheese, then top with remaining bread. In pie plate, mix 2 lg. eggs and 2 Tbs. water. Dip sandwiches in egg to coat well. Cook in preheated 12 -in. nonstick skillet on medium 8 - 10 minutes or until golden on both sides. Serves 4.
3. Red Pepper Spread In food processor, coarsely grind 2 slices toasted bread and 1/3 c. toasted walnuts. Add one 12 - oz jar roasted red peppers, drained; 1 Tbsp. olive oil; 1 1/2 tsp. balsamic vinegar; and 1/8 tsp. each salt and black pepper. Pulse until blended. Serve with additional toast. Makes 1 c.
4. Parmesan Toasts Preheat oven to 350 Degrees F. Cut 4 slices bread into thirds; arrange on cookie sheet. Brush bread with 2 Tbsp. extra virgin olive oil. Sprinkle with 1/8 tsp. each salt, black pepper, and cayenne, then with 1/2 c. grated Parmesan cheese, Bake 17 minutes or until crisp and cheese is melted. Makes 12 toasts.
5. Sweet Banana Treats Spread 4 slices toasted bread with 1/2 c. chocolate-hazelnut spread; cut each in half. In 10 - in. nonstick skillet, cook 2 Tbsp. butter, 1/4 c. brown sugar, and pinch salt on medium 5 minutes or until thick and bubbling, stirring. Stir in 2 lg. ripe bananas, sliced; cook 1 minute or until well coated and softened. Soon over toast; serve immediately. Serves 4
