Brielle's Avalon

Sounds bland, boring, downright blah! Actually, it’s pretty good. An added bonus, the leftover sliced French, Italian or other bread you have won’t mold once it’s dried. Great way to preserve leftovers and have snack-food ready, too.

It’s easy, too. Just butter the slices, put on a cookie sheet and set in the oven. Turn the oven to 350, but turn it off when it reaches temperature. Let them dry out as the oven cools.

If they aren’t quite dry the 1st time, do it again. Just try not to let them get more than golden brown around the edges. Brown is OK, but they’re better when they’re just starting to brown. You can store them in a cookie jar, plastic container or last Christmas’ cookie tin.

You can also put cheese on some and cinnamon and sugar on some before drying if you like.  They’re fine plain as a snack on their own. They’re also great with cheese, jam, peanut butter, sour cream and salsa, cold cuts or whatever else comes to mind. You can also use them as the toast in French Onion Soup.

I originally did this as a way to preserve leftover bread, but now use it as an addition to my menue plans.