Application Guide

Breadcrumbs, toasted croutons, and small toasts are practical and delicious uses for
day-old bread. Breadcrumbs B may be fresh or dried, and are sometimes seasoned.
Fresh and dried are not interchangeable in recipes, as the dry crumbs absorb more liq-
uid than the fresh. (Be sure to check your recipe to avoid using the wrong type.)
Croutons, melba toasts, rusks, crostini, and classic plain toasts are all
variations on the same toasting process. Any type of sliced homemade bread, from
white to wheat to rye, can be given a new life by being slowly dried in an oven,
sautéed in a skillet, toasted under a broiler, or even grilled over an open fire. All these
toasts are usually a garnish of some type, but do not underestimate the grand roles
these humble toasts may play—they can be piled high in a basket to accompany dips or
pâtés, or spread with cheeses, herbs, or garlic. Butter croutons may be folded into
scrambled eggs. Or they can serve as just the right crisp complement to salads or
soups. Who has not enjoyed croutons floating atop a bowl of French onion soup?
These toasts can be the basis for myriad toppings, tea sandwiches, and canapés. Br-
uschetta, an Italian toast, is traditionally topped with a flavorful combination of toma-
toes and herbs and may be made as a sweet toast as well. Recipes for toppings and
sandwich fillings—in addition to instructions for many different toasts—are given
here.
Croutons, melba toasts, rusks, and crostini can be in the form of plain
old slices, or they may be cut with a biscuit or cookie cutter, making a pretty assem-
blage of squares, rectangles, diamonds, or hearts. A famous garnish is dents de loup, or
wolves’ teeth, where a long 4-inch toast has one side cut jagged. You can cut off the
crusts, or leave them on. When making tea sandwiches or appetizers, the different
shapes help vary the presentation.
Fresh Breadcrumbs
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