Six years ago I spent three months in Ireland and stayed with a lovely family in Limerick for a few weeks. During this time I did not only fall in love with Irish soda bread and tried bread and butter pudding for the first time, I also made “Knödel”, a traditional German dish using leftover bread. “Every country with a bread-making tradition has their own unique way of using up leftover bread”, my host mum Deirdre noticed. I totally agree. But for some reason leftover bread does not seem to be part of our diet anymore.
In most western countries bread is the or at least one of the most thrown-away food (see here for example) – although there is so much you can do with leftover bread – French toast, breadcrumbs, croutons and the above-mentioned bread and butter pudding or German dumplings. I can only guess that one of the reasons people don’t use leftover bread is time. So my following recipe is dedicated to all those who have little of that – and my wise Irish host mum who knew so much about bread. So that none of us ever has to throw out bread anymore – plus the recipe is of course plastic-free.
Breakfast tomato bread
a slice of old bread
a medium-sized tomato (or two small tomatos)
a tsp of olive oil
green pesto (optional)
a clove of garlic
Mix olive oil and pesto (or just use olive oil). Brush the bread with the olive oil mix and rub the bread with garlic. Chop the tomato in small slices and put it on top. Bake in the oven for about 5-10 minutes and add some fresh basil or other herbs – so easy and good!