I have Italian bread, what can I do with it?

I have a loaf of Italian bread, but I have no idea what to do with it!

I wanted to make some kind of spread to bake on it, or maybe drizzle olive oil with some spices but I am at a loss.

Any ideas what I can do with it?
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Keeping crust crispy/preserving homemade bread

I save panzanella for summer. You can make a fall/winter panzanella, but it's just not the same for me as a summer one with juicy tomatoes.
Ok, so I'm assuming you ate it by now. But you could do what I did with the loaf of bread I got yesterday:
slice it, toast it, spread with butter (so that the butter melts). Then sprinkle with salt, pepper, garlic powder (non powder garlic tastes too "raw" for this), and dried thyme. Then eat the whole thing and gain a few pounds >.>
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Keeping crust crispy/preserving homemade bread

I save panzanella for summer. You can make a fall/winter panzanella, but it's just not the same for me as a summer one with juicy tomatoes.
Originally Posted by Saria
I'm an equal opportunity panzanella-ist.
bruchetta with mozarrella, tomatoes and basil! or get a buncha herbs drenched in EVOO and use as a dipping oil for your bread.
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If you still have it -- making it a day old or so... then make a pappa al pomodoro with it
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Originally Posted by Poodlehead
Bruschetta!!!
Toast it lightly, and rub a halved garlic clove all over, then top with a mix of tomatoes, basil, red onion, basil, mozzarella and a tiny bit of olive oil. Hmmmm...
You could also add paprika or cracked pepper if you want a bit of a kick.
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If you do bruschetta, it is bread with a bit of garlic and olive oil. Tomatoes do not make bruschetta. You can do a number of toppings. Try ricotta and chive bruschetta/crostini with some sauteed broccoli. Or caramelized onion bruschetta. White beans and bacon are awesome too. Tomatoes in December have no juice or flavor.

Last edited by Saria; 12-09-2009 at 11:58 PM.

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