I have started buying a multigrain bread at Rouses that is in-store baked, and it is sensational.
I can’t get enough of it. It’s dense, nutty and full of flavor and is about as far away from wimpy crust-less white bread as you can get.
If you have had the good fortune of traveling in Europe, then you will recognize this style of bread.
So beside buttering and toasting, what can you do with this wonderful dark bread?
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To start with, it makes a great sandwich, or you can wow your friends by serving it as an Italian-style bruschetta, topped with tomatoes, red onion, garlic and basil, along with a healthy quantity of great olive oil you keep for just such occasions.
My favorite choice is to make an open-face tomato sandwich, with homemade mayonnaise or aioli.
Of course, the tomatoes have to be the best you can find (heirloom tomatoes at the grocery store or from a local certified farmer’s market).
Tomorrow I’ll tell you how to make mayonnaise or aioli in two minutes flat.