Bruchette are among the most common things one finds on Italian menus and restaurant tables. It's a good use for stale bread - bread goes stale when it sits out at a bakery all day, then is left unwrapped around the house for a few more hours. At our little campsite, we concocted a slightly unorthodox version with apples added to the mixture.
Lacking a toaster oven, we cut the bread up beforehand so that it would get harder faster. We bought pesto - which is sold from the deli counter at the supermarket - to spread on it as a kind of base layer.
We mixed tomato, apple and red onion with salt and olive oil for the top, then let it sit for a few minutes so that the flavors would meld with one another. The apples added a nice crunch to the tomato, and the pesto added the herb flavors we were looking for.
Bruchette are among the most common things one finds on Italian menus and restaurant tables. It's a good use for stale bread - bread goes stale when it sits out at a bakery all day, then is left unwrapped around the house for a few more hours. At our little campsite, we concocted a slightly unorthodox version with apples added to the mixture.
Lacking a toaster oven, we cut the bread up beforehand so that it would get harder faster. We bought pesto - which is sold from the deli counter at the supermarket - to spread on it as a kind of base layer.
We mixed tomato, apple and red onion with salt and olive oil for the top, then let it sit for a few minutes so that the flavors would meld with one another. The apples added a nice crunch to the tomato, and the pesto added the herb flavors we were looking for.
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