Wait, wait—don’t throw it away!
Flaunt the dry bread’s finer points and make crostini. Thinly slice the bread and toast it in a 325° F oven until it’s crisp throughout and barely golden at the edges, about 5 minutes. Use the glorified toast as a foundation for bruschetta, as garlic-rubbed croutons to float atop soup, or as you would melba toast.
If the bread is so dry that it crumbles when you slice it, toss it into a food processor and pulse to create bread crumbs.
Ready to get cooking? Try 10 recipe ideas for crostini, including the pesto, radish, and sea salt crostini at left.