Love yesterday's bread

My affair with bread is not just a one night stand. There are deeper things involved here, which is why, I love bread the next day as well, when none of us is wearing any make-up. Of course there is nothing better than the smell of freshly baked bread, the song of the crust as it comes out of the oven, the crisp crunch and the custardy crumb, but there are so many amazing things you can do with yesterday's bread, especially when it's real bread!

These two tartines are made with my famous version of Hamelman's Pain au Levain. Yes, I will be telling you all about how to bake it next week!

Yesterday's bread tartines

1. Sauteed mushrooms with parsley and parmesan tartine (left hand side)

Ingredients:
- 1 thick slice of Pain au Levain toasted and buttered
- 200gr chestnut mushrooms sliced
- 2 garlic cloves finely chopped
- one handful of parsley
- salt and pepper to taste
- Parmesan shavings
- 1 tsp olive oil and a nugget of butter  

Method: 

Clean your mushrooms: don't wash them, just clean any dirt with a little brush and slice them thinly. In a pan heat the olive oil and butter until the butter bubbles disappear. 

Finely chop your parsley and garlic and set aside.
Toast and butter your bread.

Shave some Parmesan. I never buy shavings or grated Parmesan - it just loses all its flavour.  

Don't add salt to your mushrooms while cooking as they will release all their water and instead of having beautifully sauteed mushrooms you will have soggy ones. 

Fry on high heat for about 2 minutes then add pepper, garlic and parsley, fry for another minute or so and take off heat and season with salt.

Top your magnificent slice of toasted buttered bread with the mushroom mix, sprinkle it with Parmesan shaving and enjoy it! Glass of white wine? Yes, please! 

2. Prosciutto, tomatoes and Parmesan tartine (right hand side)
This is a totally random tartine, that I simply love, made with lots of leftovers, but oh so tasty.

Ingredients:
- 1 thick slice of Pain au Levain toasted and rubbed with half a clove of garlic - for just a tiny hint of garlicky goodness
- half a clove of garlic
- 100 grams of cherry tomatoes diced
- 2 sliced of prosciutto shredded
- 1 tsp olive oil
- Maldon sea salt and freshly ground pepper
- Parmesan shavings

Method:

Toast your bread and gently rub it with garlic. Set it aside.

Finely dice your tomatoes and mix them with the olive oil and season with sea salt and freshly ground pepper.

Top your bread with the tomato mix and then layer the shredded prosciutto and Parmesan shavings.

Such a summer treat! I would definitely have a glass of French rose with that, especially if it's a nice warm evening ;).

xoxo bread addicts!