Okay, so you made a huge amount of Sauce Verte the other day, and have a little left over? Don’t throw it out – here is an excellent way to turn your Sauce Verte into grilled green garlic bread.
By Kalle Bergman
1 Baguette, day old
1/2 Cup (1,25 dl) Gruyere cheese, ground
1. Cut the baguette into 1 inch (2,5 cm) thick slices.
2. Spread about two teaspoons of Sauce Verte on each slice. Top with ground cheese.
3. Grill in the oven on 480°F (250°C) for 5 minutes, or until the bread and cheese is golden brown.
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.
I’ve been looking for a while for great recipes. Thank you.