*If you are not into grains or carbs, this post is not for you I’m afraid…
Mind you, we don’t eat a lot of bread here. Well, C does actually. He drives a truck for work and he needs food that can be managed easily so sandwiches or wraps tend to be a daily staple for him. J5 loves a toasted sanga, but while R2 will munch on some toast, he won’t eat sandwiches at all. I love bread, I just don’t think the love is mutual…
Anyway, we often end up with half a loaf of uneaten bread. I’m not one for wasting food, to me it’s just like throwing money in the bin, so I thought I’d share a series of posts about what we do with our left over or day old bread. This is part one…
These are essentially little tarts made from bread and leftovers. You can fill them with anything – bolognaise, savoury mince, tuna mornay, casseroles, baked beans, bacon and eggs etc… This time, I used the rest of last night’s bacon, zucchini and tomato risotto. (made with brown rice though, not aborio)
Cut a diagonal slit from the centre to one corner of a piece of bread.
Cut one crust off and fold the bread in to form a triangle cup.
Squish the bread together to seal and line a muffin tin with 12 pieces.
Fill triangle cups with leftovers.
*I drizzled a little olive oil over the empty bread baskets too but it’s not really necessary.
Top with grated cheese and bake @ 180 C for approx 30 minutes.
Such a perfect weekend lunch or quick midweek meal Enjoy 🙂
Bread Posts Still To Come…
Part 2 – “Savouries”
Part 3 – “French toast, family style”
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