5 easy ways to dress up your daily bread
I looooove freshly baked bread and as a consequence we always have an abundance of it at our home. Which maybe also why I am always on the look out for new simple ways to eat good bread. Great bread actually needs not much else to make a fantastic meal. But there are always some bread ‘dos’ that invariably works well, are super easy to put together and allow the bread along with other simple fresh ingredients to shine. Here are the top 5 of my current favourites..
1. With an olive oil and balsamic dip
Piping hot, out of the oven, my favourite thing to do is to dunk it in some fruity extra virgin olive oil with some flaky sea salt and a few drops of good balsamic. Baguettes with The chilli oil from Pico has now become another dunking favourite.
2. As a minty apple and tomato breakfast open sandwich
Simple toppings, ingeniously combined can create loads of flavour and make wonderful healthy meals too. Like this open sandwich with my hung curd dip, boiled eggs, fresh juicy tomato slices and a crisp sweet apple. Mint and freshly cracked pepper rounds off this lovely healthy start to the day!
3. Topped with fresh cheese, fruity olive oil, honey, thyme and pepper
An incredible beauty assembled in a jiffy by toasting a slice of bread and topping it with pinched off pieces of the freshest possible paneer. Drizzle about half a teaspoon of the fruity olive oil per triangle of toast. Sprinkle with salt, thyme leaves and pepper. Drizzle with half to one teaspoonful of honey.
You will be amazed at what the combination of our local, humble, fresh paneer (best if you can actually make this from whole milk at home and use it immediately before all the whey is drained out. Ricotta or fresh whole milk paneer from the local dairy is acceptable. Frozen paneer is not), fresh bread and fruity olive oil can do.
4. Topped with marinated tomato, basil and fresh cheese
Ready to take that up another notch? Grill or toast the bread, rub the rough surface with a clove of garlic, top with a slab of paneer, fresh basil leaves, tomato slices marinated generously in sea salt for about 15 minutes (remember to drain the juices before you lay it on the paneer), sprinkle sea salt and pepper and drizzle with more extra virgin olive oil. Bliss!! Skeptical about the paneer instead of mozzarella? Get the good stuff or make your own and I promise you will change your mind.
5. Loaded with rosemary roasted Grape, mint and feta
Add roasted grape and rosemary with feta, paneer, mint and you have a whole other production here! Toss the grapes in enough olive oil to coat them generously. Season well with salt and pepper and rosemary. Roast in preheated oven (175C) for 20 to 30 minutes till the grapes are shrivelled but still juicy. Toast bread, place a tablespoon and a half of each of the paneer and feta on the slices. Sprinkle with sea salt and top with the beautiful roasted grapes (these now have an incredible intense flavour and rosemary lifts the grapes to a totally new level). Sprinkle on the mint and drizzle with a bit of honey and more olive oil. Devour.