What do you do with some leftover produce from the farmer’s market, cous cous and bread? Create an original bruschetta and cous cous recipe that is a great addition to your Easter or springtime Meals!
I had some leftover Ecce Panis Mini Boule and Demi Baquettes. I love this bread because you buy it pre-made and bake it at home. It tastes just like homemade bread that take hours to make. I find them at my Walmart in the bakery section.
See my whole shopping for ECCE PANIS bread experience here…
Please visit ECCI PANIS on Facebook and on their website for more of their delicious breads…
Ecce Panis website: http://www.EccePanis.com
Leftover Lovely Grilled Bruschetta
This light version of bruschetta features leftover homemade bread. It is a great way to use the leftover produce items you have on hand. You can throw just about any veggie into this mix and it will be yummy!!! Have it with your favorite wine for a wonderful appetizer.
- Ecce Panis Mini Boule and Demi Baquettes (sliced into ½” slices)
- 1 clove garlic (cut in half lengthwise)
- 4 plum tomatoes (rinsed, sliced thinly and chopped)
- ¼ cup finely chopped sweet onion
- olive oil
- coarse sea salt, to taste
- fresh cracked pepper, to taste
- fresh basil (ribbon-cut/thinly sliced), to taste
- Preheat grill. Spray or brush both sides of each slice of bread with olive oil, then rub each side with cut side of garlic.
- Combine tomatoes, onion, olive oil, salt and pepper in a bowl. Set aside.
- Grill bread on medium heat for 3-4 minutes per side.
- Mix in basil to tomato mixture as you grill bread.
- Top each slice with a generous tablespoon of tomato mixture and three grilled shrimp.
Leftover Corn and Couscous Salad
Who would guess this was made from leftovers? This dish is the perfect cool complement to your Easter Meals. Leftover grilled corn and produce brighten up this wholesome grain resulting in a refreshing and tasty side dish. It’s an easy and affordable recipe to make for Easter and it goes great with the grilled bruschetta above!
- 1 cup leftover Couscous
- 1 cup low sodium chicken broth
- 4 ears of grilled corn on the cob (kernels removed)
- 6 scallions, sliced thinly
- ½ dry pint grape tomatoes, quartered
- 1 Tbs. chopped fresh parsley
- 2 Tbs. fresh lime juice
- 2 tsp. canola oil
- coarse sea salt and fresh cracked pepper, to taste
- Preheat grill. Remove husks and silks from corn. Grill corn on medium heat 15-20 minutes turning midway through. Allow corn to cool thoroughly and then using a knife slice off the kernels from the cobs. Set kernels aside.
- Add chicken broth and grilled corn kernels to a sauce pan, cover and bring to a boil. Remove pot from heat, add couscous, stir and cover. Allow couscous to sit for 5 minutes and then fluff with a fork until fluffy and all clumps are removed. Add scallions, tomatoes and parsley and gently mix. In a separate bowl, prepare dressing by mixing fresh lime juice, canola oil, salt and pepper – mix thoroughly and then dress salad.