Since I started buying organic food, I have become more conscious than ever of wasting any precious (and expensive) nutritious food. This has resulted in some creative uses of leftovers which – even if I say so myself – have been delicious and many times downright inspired.
Today’s lunch was a simple gem of leftovers and summer herb garden alchemy.
I had some leftover roasted tomatoes from Sunday and some left over garlic bread from Monday night. Both too good to waste. So I made my own roasted tomato bruschetta.
I chopped up the tomatoes which had been roasted in olive oil, balsamic, salt and pepper, added some finely chopped red onion and picked some fresh basil from the garden.
I fried the leftover garlic bread in a frypan on medium heat until both sides were golden brown.
Then I added the basil – torn into small pieces – to the tomato and onion mix, stirred it well and spooned it on the top of the garlic bread
It turned out remarkably well, I even indulged a little la dolce vita and poured myself a small glass of red vino to wash it all down – another rustic and delicious meal of leftovers!