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
- 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.
