Use It Up

It started with a half baguette that had been in the bread drawer for a week. I know that sounds bad, but it was just hard, not moldy or anything like that.

I looked at this as a creative challenge. What could I do with stale bread and only the ingredients in my kitchen?

Bruschetta came to mind first. But, I didn’t have any fresh tomatoes. Then, I figured that I could make a garlic mozzarella bread. That wasn’t very creative, though.

The only other cheese I had was some Havarti with dill. Okay, that would be good melted over the crusty discs. I had a few strips of bacon. That would be nice crumbled on top. Still, the recipe needed some zing.

Spying the Trader Joe’s pepper jelly on the fridge door, I wondered if this flavor combo would work. Since the baguette was not going anywhere fast, I decided to give it a go. Guess what? It was delish.

The best part about this appetizer, other than the creamy, crusty, savory, sweet taste, is that it can be served at room temperature. A perfect make ahead for when your afternoon and evening heats up.

No Chill Appetizer: Crostini with Havarti, Bacon, and Hot Pepper Jelly

 

Ingredients

French baguette sliced into ½ inch rounds

Hot Pepper Jelly (I like Trader Joe’s)

Havarti cheese (dill optional)

Cooked bacon crumbles

Method

Preheat oven to 400°F and line a baking sheet with parchment paper.

Place the baguette slices on the baking sheet, and top each with some pepper jelly.

Next, add a small slice of Havarti and some bacon crumbles to finish.

 

Bake for 5-6 minutes, until cheese is melted. Allow to cool before removing from parchment.

 

That’s it! Easier than pie!

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