So it’s Sunday dinner with your entire family. Your aunt and uncle bring over two loaves of the most delicious, crusty loaf of bread from the fancy-pants bakery near their house. You and your bad self devour that loaf of bread. Olive oil… butter… sauce… it doesn’t matter. It’s a goner. You say good night to your family that night and all is well.
BUT OH GOD NO, IT’S TWO WEEKS LATER AND YOU TOTALLY FORGOT THERE WAS A SECOND LOAF OF BREAD.
But relax, guys. You can totally still eat that bread… for you see, you’ve just entered the first phase of breadcrumb-making.
We’ve discussed bruschetta before, when talking about the tomato salad that typically gets served on or alongside it. And yes, said tomato salad is amazing, but let’s not all forget about the base of this: the actual bruschetta. These tasty, little toast slices are incredibly useful for all sorts of applications, and even better is how insanely easy they are to make.
When you live with a bunch of other people, food tends to disappear rather quickly, and you don’t usually have to worry about it going bad before it gets eaten. But when you’re living on your own or with one other person, the food doesn’t fly out of the cupboard as fast anymore. Things that used to be gone in days can now take weeks to finish. And that can be a problem for perishable food items. You don’t want to end up throwing away food you spent good money on. Luckily there are ways to help a lot of foods last longer. Today we’ll focus on bread.