Salmon Crostini from Failed Sourdough
Here is a way to salvage that dense loaf of sourdough you made. We've all had our failures making sourdough that just was too dense to eat. Here is a way to use that dense loaf whether for appetizers or as a cracker for soup, these turn out great so don't waste that failed loaf.
- 1 loaf sourdough bread dense and too still for bread sliced very thin (or Melba Toast)
- olive oil Optional
- salt and pepper Optional to taste
- Preheat the oven to 375 F convection mode and line a baking tray. If you have a wire rack it works best.
- Slice your bread into thin slices (about 1/8-1/4" thick) pieces and keep pieces 4" x 4" or the size you like. brush on olive oil seasoned with salt and pepper to your liking. I work on an average of about 1 Tablespoon of olive oil to 1 cup of stale bread. Depending on your loaf, you could omit the salt and pepper and even the oil. Generally you will want enough oil to lightly coat the slices without them becoming soggy from the oil.
- Place the slices on a lined tray or rack and bake for about 10 minutes, or until golden brown and crispy. Turn over once or twice whilst cooking to ensure they brown evenly, and make sure to keep an eye on them towards the end of the cooking time as the croutons can burn easily.
- In a small bowl, combine all of your spread ingredients: cream cheese, greek yogurt, minced garlic, freshly chopped dill, lemon juice and salt & pepper. Mash it all together with a fork, and mix until well blended.
- Spread the cream cheese mix over the top of each melba toast round or cracker.
- Top with a piece of salmon and garnish with capers and dill sprigs.
Why this works: Dense sourdough loaves are easy to cut thin with a bread knife. and you can save the extra toast for soup or croutons.
Tried this recipe?Let us know how it was!