What to Do With Stale Bread

April 7, 2014 | By | Comments (0)

Pesto, Radish & Salt CrostiniThough you had grand plans for fresh garlic bread, the loaf you brought home from the bakery the day before yesterday is still sitting on the counter, untouched.

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.


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