The Wonderfully Versatile Baguette

I’m not a “breads” person, but I love a good baguette.
Crunchy on the outside, soft and chewy in. Ahhhh.

We stop every Thursday at our local Granville Island markets and pick one up.

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We eat.
We feed birds.
(Don’t they look skinny and starving?? ya, riiiight.)

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We have a few slices with our dinner.
Then it’s left in the bag to stale overnight.

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Stale baguette – sounds… crunchy.
In the am, we have stale baguette french toast, with syrup and blueberries. It softens up juuuuust so nice.

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At noon we finish it off with buttered baguette toasties, goat cheese and tomato slices. Ahhhhh.
It also makes for great thin-sliced, garlic-and-cheese basted crackers with dinner.
OR plain and stale to soup as biscotti to a latte.

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Wonderful, versatile.
YUM.

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