In my house day old bread often ends up becoming something sweet in the form of french toast or bread pudding. But today I wanted something a little different. I started by heating the bread just slightly, drizzling it with infused oil, and topping with perfect roasted tomatoes from the market. The result was rustic savory, dish that took leftover bread from our local bakery to a whole new level.
Bread with Aromatic OilIngredients:
2 chunks day old bread
1 clove garlic, sliced
1/4 cup olive oil
1 tbsp orange rind
1 tbsp dried ancho chile
1/4 tsp red pepper flakes
Directions: Place bread on the racks under the broiler and slice tomatoes into 1/4 inch slices, broil as well until tomatoes have softened and bread has become slightly browned and warmed through. In the meantime heat oil over medium low heat, add garlic slices, orange rind, red pepper flakes, and ancho. Heat until garlic has opened up and become fragrant, about 2-3 minutes. Remove from heat and set aside until bread and tomatoes have finished cooking. To assemble drizzle olive oil over bread and tomatoes, serve immediately.
To reheat the bread I simply stuck it under the broiler creating a nice soft warm interior and crisp outer exterior.
The bread dipped in the oil alone is fabulous, but my recent love of roasted tomatoes added a burst of color to the plate and flavor to the dish itself.
Questions: What do you typically do with your day old bread? breadcrumbsBreakfast today? bread w tomatoes and coffee!
I’m off to get some work done on my newsletter and enjoy this beautiful day.