Hot cross bun croutons

Tam West

Turn leftover hot cross buns into these spicy croutons or crostini. Toss them through an autumn salad (try pear, blue cheese, candied walnuts and rocket) or sprinkle over a curried pumpkin and apple soup. Or blitz them to make a stuffing for roast chicken or duck, pork or beef schnitzels, or halved buttercups or butternuts. Serve crostini with cheese, dips, pates and rillettes.

Directions

1. Cut hot cross buns into even-sized cubes or thin slices, drizzle with olive oil, sprinkle with finely grated parmesan (optional) and toast in a hot oven until crisp.

More ways with leftover hot cross buns

• Hot cross bun butter and banana pudding
• Hot cross bun toasties