3 really good things to make with a loaf of sourdough
Because it's the perfect base for easy, delicious meals
I asked Essential Baking, a brand I have partnered with on Instagram, if they’d be down to bring our partnership to Substack, too. I genuinely love the flavor, quality, and ingredients in their sliced sourdough bread, and these recipes are just too good not to share with you all here. Thank you, Essential Baking, for sponsoring this newsletter, and thank you to all of YOU, my dear readers, for always supporting my work.
Hi, friends. There are a few things I always have on hand to make whipping up delicious meals a breeze. Salted butter in the fridge, of course, and its trusted companion extra virgin olive oil in the pantry. Lemons on the counter, a few cheeses to choose from depending on my mood, pasta, rice, eggs, herbs of all kinds. And last but certainly not least, good bread.
I’m a sourdough bread gal through and through, and I like to keep a loaf around for simple and fancy toasts alike; sandwiches for Denis and Sasha and me; to turn into croutons and breadcrumbs and french toast; to mop up soup and sauce at the end of the meal; to toast up pieces for Nora to munch on — the list goes on. And Essential Baking’s Cracked Wheat Sliced Sourdough is a go-to in our house.
It has a nice crust and beautifully soft and chewy inside, with a mild to medium sour taste and lots of cracked wheat and hemp hearts for a heartier texture. The slices are the perfect thickness, too. Plus, it’s available at Walmart.
A simple slice, toasted and slathered with butter and jam is a perfect breakfast to me, or layered with peanut butter, bananas, and flaky salt for a snack. But sometimes I like to get a little fancy. I am who I am! Here are three ways you can upgrade your sourdough for a stunning, delicious meal.
Honey Za’atar Carrot & Cilantro Tahini Toast
This is a really flavorful and filling toast you can make for breakfast, lunch, a snack, or whenever you’re in the mood for a fancy, restaurant-worthy tartine. The tahini recipe makes more than enough, so you can spread it onto toasts and sandwiches all week long.
Serves: 1
Ready in: 20 minutes
For the honey za’atar carrots:
2 large carrots, cut into small spears
1 tbsp za'atar
1 tsp honey
1.5 tbsp olive oil
Salt and pepper
Preheat your oven to 400 degrees F. On a baking sheet, toss your carrots with za'atar, honey, olive oil, and salt and pepper. Roast for about 10 minutes, flip, then roast for 5-10 minutes more until the carrots are soft and starting to caramelize.
Meanwhile, make your tahini sauce.
For the cilantro tahini:
1 small bunch of cilantro
1/3 cup tahini
1 small garlic clove
1 spring onion
1/2 tsp cumin
Juice of 1/2 lemon
Salt and pepper
Water to thin (start with 1 tbsp and add more as needed)
Add all ingredients to a high-speed blender and blend until smooth. Add more water as needed to achieve your desired consistency. Taste and adjust seasoning, adding more salt and lemon as needed. Set aside.
For assembly:
1 tbsp feta cheese
Cilantro leaves, za'atar, and olive oil, for garnish
Grab a piece of Essential Cracked Wheat Sliced Sourdough and toast to your desired toastiness. To assemble, spread sourdough toast with tahini sauce, top with roasted carrots, and sprinkle with feta cheese, cilantro leaves, and za'atar. Drizzle on some olive oil to finish. Enjoy, enjoy, enjoy.
Jambon Beurre Grilled Cheese
I love a jambon beurre and I love a grilled cheese, so why not combine the two? This one is super cheesy and indulgent and, you know what? Sometimes that’s exactly what the mood calls for.
Makes: 1 grilled cheese
Ready in: 10 minutes
Ingredients:
1 tbsp butter, divided
4 slices ham
1/4 cup thinly sliced cornichon pickles
1/2 cup shredded gruyere cheese
1 tbsp dijon mustard
Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then top with 1 slice of the bread. Layer on your ham, cornichons, and cheese, then cover and let cook for about 5 minutes until the cheese is mostly melted. Make sure to keep the heat on medium or lower to ensure the bread doesn’t burn.
Once the cheese is mostly melted, grab your second slice of bread and spread dijon mustard on one side. Top the grilled cheese with that slice of bread, then flip, adding more butter to the pan if necessary. Cook for another 3-5 minutes until the second side is golden brown. Enjoy, enjoy, enjoy.
Spring Pea and Burrata Crostini
The great thing about a good loaf of sourdough is how versatile it is. Take the slices, cut them in half, and voila, you have the perfect sized slice to make a shareable, delectable appetizer. We’re using store-bought pesto here, zhuzhed up with some fresh lemon zest and juice, to make things even easier and quicker.
Serves: 6
Ready in: 15 minutes
Ingredients:
3 slices of Essential Cracked Wheat Sliced Sourdough, cut in half
3 tbsp olive oil
2 cups peas, fresh or frozen
1/2 cup pesto
Juice and zest of 1/2 lemon
1 ball burrata
Olive oil, black pepper, and flaky salt for garnish
Preheat your oven to 425 degrees F. Coat your sourdough on both sides with olive oil, place on a baking sheet, and bake for about 10 minutes, flipping halfway through, until the bread is golden brown all over.
Meanwhile, blanch your peas. Bring a small pot of water to a boil and prepare a bowl of ice water next to it. Once water is boiling, add your peas and cook for 2 minutes, then remove and put them directly in the ice water. Once they’ve cooled, drain them.
Mix your peas with pesto, lemon zest, and lemon juice. Taste and add salt if needed.
To assemble, spread a large dollop of burrata on each crostini. Top with a couple generous spoonfuls of the peas. Garnish with olive oil, flaky salt, and black pepper. Enjoy, enjoy, enjoy.
The za'atar carrot and cilantro tahini on toast was amazing!