Got too much leftover bread?
Or at least I did have, until fellow bloggers graciously bailed me out this week with ideas for how to use it up.
Bread crumbs. Bread pudding. Croutons, soup bowls, French toast. Bruschetta. Poultry stuffing. Soaked in milk and added to meat loaf.
Wonderful suggestions, all.
Since my Tuscan bread, made with minimal salt and baked at high temperature, gave us roughly the same gustatory experience as chewing through a wooden windowsill, I decided my best option, other than shellacking it and using it to weigh down the picnic tablecloth, would be to try bread salad.
Panzanella is the official name of this recipe. It's a word I learned just yesterday thanks to both Kelly and Ingrid.
The process is easy and the finished product delicious. We paired it with canned peaches and
leftover chocolate/cherry cream puffs for dessert, and called it dinner. You could also add a nice sauteed piece of chicken or fish and maybe a green salad, too, if you want.
Full instructions for Panzanella can be found here, at Wild Yeast blog. You simply cube up the bread and set it aside to dry, make a quick vinaigrette out of kosher salt, olive oil, and balsamic vinegar, chop up a couple of tomatoes, 1/4 of a red onion if you have one (I used yellow), fresh basil (I used dried), then toss it all together in a wooden salad bowl you've seasoned with garlic and let it sit for a half hour before eating.
And to the generous and helpful blogging community: Grazie.