A Wonderful place in Detroit called Avalon International Breads donates it’s day-old bread to our church. Sometimes, after we’ve shared it with our community there’s some left for our family to enjoy, too. We have recently become addicted to a little idea inspired by a recipe from Rachael Ray Magazine. I cannot find the original recipe that started it all, but I don’t really make it like the recipe anyway (I never really do). But the main idea was using toasted bread triangles instead of chips. We love this!
Cut bread into triangle-ish shapes & brush with olive oil. Toast under oven broiler for a couple of minutes. Then add peppers, onions, pepperoni, cheese (whatever you want) and put back under the broiler until cheese melts. SO yummy!
Note: cut veggies into very tiny pieces otherwise they’ll not get soft. Also, keep a constant eye on food when it’s under the broiler. It only takes a few seconds for food to go from yummy to brunt to an unrecognizable crispy blob.
It’s a great use of bread that may be a bit too dry for a sandwich… but it’s perfect for Italian Nachos! mmm