They were made from some leftovers in my fridge and some stale biscuits. Here’s a picture of the biscuits I made right after I pulled them out of the oven a few days ago.

It’s easy to do. I just cut the biscuits in half and baked them some more ... [read more]]]>

They were made from some leftovers in my fridge and some stale biscuits. Here’s a picture of the biscuits I made right after I pulled them out of the oven a few days ago.

It’s easy to do. I just cut the biscuits in half and baked them some more so they’d get a little crisp. Then I made the topping, add it and some grated Swiss cheese to the bread rounds, and baked a little more. That’s basically the gist of it.

It doesn’t matter what kind/size bread you use. And there’s also really no need to measure anything. Just use a little of this and a little of that.

Ideally, my bruschetta would be made with sourdough bread, and my topping would be made with fresh tomatoes, onions, garlic, and basil. But we had no fresh veggies in the house except for a few onions so I just used some leftovers I had in my fridge to make the topping.

It turned out great!

Give it a try sometime when you have some stale bread and leftovers you need to use up. Here’s a rough recipe of the bruschetta I made just to give you an idea of the ingredients I used and how I made it.

Bruschetta from Stale Bread and Leftovers in My Fridge

Recipe Inspired by: Andrea Dickson at Wise Bread

Ingredients:

• 6 very small stale biscuits, cut in half
• 2/3 cups diced tomatoes with chipotle peppers
• 1/2 tsp. minced ginger
• 1 preserved (pickled) tomato pepper, rinsed and diced (you can substitute with 2 mild Pepperoncini peppers)
• 1/2 of a small onion, diced
• grated Swiss cheese, shredded
• dried basil
• olive oil

Instructions:

• Preheat the oven to 400 degrees Fahrenheit.
• Grease a baking pan with some olive oil.
• Cut the biscuits in half, and then place the biscuit halves onto the greased pan. (I put the cut side of the biscuit face down.)
• Bake uncovered in the center rack of your oven until the biscuit rounds have browned (about 5 minutes).
• While the bread is in the oven, grate some Swiss cheese.
• Then make the filling. Start by rinsing the vinegar off the preserved (pickled) pepper(s), and then dice it.
• Peel and dice 1/2 of a small onion.
• Peel and mince the ginger.
• Mix together the diced peppers, onions, and ginger.
• Stir in the diced tomatoes.
• When the bread is done, remove it from the oven and put some of the filling onto the toasted bread rounds.
• Sprinkle with the grated Swiss cheese.
• Bake until the cheese melts (about 3-5 minutes).
• Remove from the oven and sprinkle with some dried basil.
• Serve warm.

It can be eaten by itself, with ... [read more]]]>

It can be eaten by itself, with crackers, or bread. We enjoyed ours with focaccia bread fresh from the oven.

There are many different recipes, but here’s what was in our antipasto tonight:

Antipasto

Ingredients:

• 1/4 lb. mortadella
• 1/4 lb. Genova salami
• 1/8 lb. prosciutto
• 1/3 lb. piquante peppers soaked in oil and vinegar
• 1/4 lb. fresh mozzarella
• 8 pepperoncini peppers, mild or hot
• 1/4 cup olive oil
• 1/4 of a bunch of fresh parsley
• oregano to taste

Instructions:

• Cut the mortadella, salami, peppers, and mozzarella into bite-sized chunks.
• Cut the prosciutto into very small and thin slices.
• Finely chop the parsley.
• Toss all the meat, cheese, peppers, parsley, spices, and oil together in a mixing bowl.
• Serve chilled.