I can’t tell you how many half-eaten loaves of bread I’ve had to throw away. It’s usually because I can’t use it fast enough and halfway through it’s not quite as fresh anymore. Then after a few days of neglect, I pull it out and–voila–it’s bad. But in a quest to let as little as possible go to waste, I’m learning that bread that is slightly past it’s prime is actually full of possibilities.
One such possibility is bruschetta.
For the sauce I diced three Roma tomatoes and added 1/4 cup red onions, 1/4 cup chives (option1al), and 1/4 cup fresh basil (you can use dried if you don’t have fresh)…I even threw in several mint leaves (definitely optional)! To finish it off I added about 1 Tbl. balsamic vinegar, 1 Tbl. olive oil, and some salt and pepper.
For the bread use thin slices. I made a mixture of olive oil and a little garlic, but you could also use some butter. Brush the bread with the mixture and then sprinkle with some parmesan cheese and, if you want, any kind of herbs (basil, oregano, thyme, a pesto/italian mix, etc.). Toast the bread in the oven on 375 for 7-10 minutes or until lightly browned.
