Terrific on Tuesdays: Dress Up Your Day-Old Bread

I’ve already talked about bruschetta and croutons, but I have to say that day-old bread can be dressed up and simply eaten with soup or a salad.

Toasted Day-Old Bread with Olive Oil, Salt, Pepper

Take any crusty bread (I have whole wheat baguette pictured here) and jazz it up with 3 basic things that every chef has. Drizzle good extra virgin olive oil (I like Spanish or Californian oils, which have a green, earthy olive flavor), sprinkle with good salt (I’m big into Himalayan pink salt right now because it’s not too salty—I’m looking at you, fleur de sel) and a few cracks of pepper (black or multi-color), and toast in the oven (on a cookie sheet) for 5-10 minutes at 375 degrees.

Voilà.