Tuesday, September 09, 2014
There is nothing more satisfying to me than bread. I like to keep different kinds of bread on hand for different occasions. We are down to two in the house so we freeze the bread so it won't go bad. The best practice we have found is to slice the bread product when fresh and then separating the needed portion for a meal. This process also works for bagels and cakes. I call these frozen assets. Recently I purchased some rustic bread and challenged myself to use it in unique ways.
For breakfast I spread ricotta cheese then layered some fresh white nectarines. A drizzle of honey and walnuts finished the dish. Another breakfast saw a topping of butter and Knot's Berry Farm Raspberry Jam. Lunch one day consisted of bread and ricotta with prosciutto, snipped chives and cracked black pepper. At cocktail hour I created crostini with mozzarella, tomato, basil, olive oil and balsamic reduction. Enjoy!