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Lavash Ideas
Croque Monsieur
Herbed Bread Stuffing_
Goat Cheese and Artichoke Bruschetta
ShaSha Bread Croutons
There are lots of ways to enjoy your flatbread as a snack! Why not try some of these exciting ideas:
- Jazz up your bread basket and give it a dramatic look
- Delicious with dips, also good for making hors d’oeuvres and cheese platters
- Make a cold pizza with your favorite toppings
- Used as tasty croutons, they bring new life to your soups or salads
- Crumble and sprinkle on top of your pasta dishes, it gives it a unique taste and texture
- Dream up your own specialty!!
Croque Monsieur
(French Ham and Cheese Sandwich)
INGREDIENTS
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
1/4 cup grated Parmesan cheese (packed)
8 slices of Shasha Multigrain or Ezikiel bread
12 ounces ham, sliced
Dijon mustard
METHOD
Preheat oven to 400°F.
Make the béchamel sauce: Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.
Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
(Alternatively, you can assemble the sandwiches as follows below and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)
Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.
Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned. For Croque Madame you top this sandwich with a fried egg.
Yields about 12 cups
Ingredients:
9-10 cups cubes of any Shasha bread (1 lb)
3 onions, chopped
3 celery ribs, thinly sliced
1/2 teaspoon sage
1/2 teaspoon rosemary
1 teaspoon thyme
125 g/1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
Preheat oven to 325°F.
Toast and dry bread cubes in a large shallow baking pan in middle of oven, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste and then cool completely, uncovered. Stuff the cavity of Turkey and roast. Stuffing can be made, covered and chilled one day ahead.
Goat Cheese and Artichoke Bruschetta
8-10 slices of any Shasha bread slices, cut in half into a triangle
Extra-Virgin Olive Oil
2 jars (180-200 g) marinated artichoke hearts
1/2 cup plus chopped flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese
Freshly ground black pepper
180 g creamy goat cheese, crumbled
Preheat oven to 375 degrees F.
Brush bread slices on both sides with olive oil, in a baking sheet bake slices until just crisp, about 4 minutes. Bread can be toasted ahead of time.
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some parsley. Serve warm on a platter.
If you have some left over ShaSha bread, why not bake up some tasty and healthy croutons for your salad.
- 1 Half Loaf of SHASHA BREAD (Any Kind But Raisin Cinnamon Spelt)
- 4 – 6 TBS Cold-Pressed Extra Virgin Olive Oil
- 1 – 2 TBS Crushed Garlic
- 2 tsp Your Favorite Green Spice (Basil, Parsley, Rosemary, Oregano etc.)
- To Taste Pepper
- To Taste Salt
Preheat Oven to 425 F
1. Slice the bread into even shaped cubes. (An easy way to do this is to turn the half-loaf on its side, and make 3 vertical cuts, and then 3 horizontal cuts.)
2. Place the bread cubes into a large mixing bowl and add remaining ingredients. Toss the mixture gently, but thoroughly with salad tongs.
3. Spread the bread cubes evenly spaced across a non-stick baking pan, or a baking pan lined with tin foil. Bake the croutons for 10 minutes, or until the croutons have darkened slightly.
4. Remove from oven, and allow them to cool on the countertop. Seal them in an air-tight container or bag.
*To make a lower fat version, omit the olive oil, and rub the bread cubes with the crushed garlic.
