No.112

Herb & Garlic Crisps

If you happened to be making last week’s Meyer Lemon Bread Pudding, here’s a quick little treat using the leftover bread crust – just a little Bijouxs Bits.

First, I’d like to welcome all the new Bijouxs newsletter subscribers! Sunday is the standard newsletter day but sometimes there is a just little something I want to share – that’s a Bijouxs Bits. So here we go.

Clever cooks always find a way to use the little bits leftover from making a recipe but sometimes we (I) forget. Garlic & Herb Crisps are a great way to use leftover bread crust (remember your Mother telling you that the crust was the best part of the bread?) or even a days-old French baguette, not to mention avoiding the high cost of the ‘artisan’ priced crisps and crackers seen hovering around most market’s cheese departments.

Begin by making the herb & garlic oil used to make the croutons in the Romaine Hearts with Blue Cheese Vinaigrette recipe. Brush the crust slices or very thin slices of French bread on both sides with the garlic-herb oil and sprinkle with salt and pepper. Bake on a foil lined baking sheet at 325 degrees for about 15 – 20 minutes until the crusts are golden brown and very crisp. If you are using leftover bread, you might want to leave the crisps in the oven after you have turned off the heat to help facilitate a great crunch.

These little crisps make great dippers for hummus or your favorite dip and if you have still have a few leftover, pop them in the food processor to make a bread crumbs which are great sprinkled on vegetables or pasta.

Herb & Garlic Crisps – simple everyday jewels from the kitchen.

As always, enjoy. B

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