No-Waste Parmesan Bread Fries with Dips
- Prep time
15 minutes - Cooking time
10 minutes - 4
Parmesan Bread Fries
- 6 slices of Campagnolo bread (you can use the crust too)
- 2 tbsp of finely grated Parmesan cheese
- 1 tsp of dried Italian herbs
- 6 tbsp of olive oil
- Salt
- Pepper
Pesto Dip
- 250 ml of mayonnaise
- 125 ml of plain yogurt
- 2 tbsp of pesto
Marinara Sauce
- 1 cup of store-bought tomato and basil sauce
- 1 tbsp of grated Parmesan cheese sprinkled over the sauce
- Parsley or basil as garnish
Honey Mustard Dip
- 500 ml of mayonnaise
- 1 tbsp of honey
- 1 tsp of Dijon mustard
- 1 tsp of old-fashioned mustard
Bread Fries
- Preheat the oven to 375º F.
- Cut the slices of bread into 1 cm-wide strips to make the fries.
- Place the bread strips on a baking sheet lined with parchment paper. Sprinkle the bread with olive oil, Parmesan, and Italian herbs. Using your hands, delicately mix the bread strips to evenly coat with the toppings.
- Bake for 10 minutes or until the bread fries are golden on the bottom.
For the dips
Combine all the ingredients for each of the various dips in separate bowls. Adjust the seasoning as required.
*Recipe courtesy of Ann-Rika Martin
