BREADSTUFFS

DAYS OLD BREAD

When fresh bread gets too dry or chewy to serve up as a sandwich, there are some great options open to week-old bread.

If it’s of the Italian or French persuasion - that is, crusty on the outside and chewy on the inside, y our bread has great crouton potential, or breadcrumb potential.

Level 1
Garlic-Thyme Croutons

1. In a small microwave-proof bowl, beat together 2 Tbsp. olive oil, 1/2 tsp. salt, 1/2 tsp. ground thyme and 1 or 2 crushed cloves of garlic with a fork. Microwave at high for 30 seconds until garlic is cooked through.
   
2. Cut days old French or Italian bread in half lengthwise. Brush cut sides of bread with this garlic-herb-oil mixture, place on baking sheet and bake at 300°F until nicely browned. Allow to cool, then cut into cubes. Use instead of bacon bits in a vinaigrette dressing or to add a crunchy texture to cream soup.

Level 1
Basil Breadcrumbs
Yields approximately 2-3 cups

1 dried out French bagette or loaf Italian bread
1 tsp. finely crumbled dried herbs (such as basil or oregano)

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Shelf Life Tip: Unused bread crumbs can be kept up to a month in a zippered plastic
bag or airtight container, or up to 6 months in the freezer.
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DAYS OLD PITA

Level 1
Pita Triangles

Freshness in a pita is over-rated because the way to bring out the true nutty flavor of days-old pita is to get it warm and crusty in the oven. Cut the tortillas into wedges and bake them in the oven at 250 degrees on a cookie sheet until nice and crispy. If your Mexican inventory looks better than your Mediterranean one, try toasting days old flour tortillas. They also make great scoopers for dip.