Seven Doughs In Sunny June

Guild Of Dough
Jun 30
3 min read

In the immortal words of Cole Porter, ~~I’ve come to wive it wealthily in Padua~~ it’s too darn hot.

If you’ve managed not to melt out of your own shoes just yet, you’re probably dealing with the other major issue of the summer - dinner.

You can’t put the oven on.

You can’t boil water for pasta.

Don’t even think about getting out a frying pan.

So you’re left with two options:

1) hosting a barbecue.

2) lying on the kitchen tiles, eating handfuls of shredded cheese out of the bag.

But what if there was a third way?

You may have come across the term crisp-cuterie online. Also known as loaded crisps, Basque nachos, or silly crisps, this food fad combines the British tradition of ‘picky bits’ with the classic French charcuterie board.

Think nachos or loaded fries, but with a bit more je ne sais quoi. Top a packet of ready salted crisps with some cheese, some cured meat and some olives, and you’ve got an aperitif-ready and perfectly shareable platter that’ll impress without even needing a plate. It’s messy, indulgent, and a party pleaser.

But, at Guild, we’re all about minimising food waste. Instead of relying on a forever-plastic crisp packet, we’ve come up with a great way of using up extra bread* that’s eco-friendly, fun, and, most importantly, totally hot-weather-dinner appropriate.

Just slice your stalest bread into bite-size pieces, drizzle with oil, and stick them in the air fryer (or a low-temp oven) until they’re golden brown and crispy.

Then choose your toppings and go hog wild.

Or, if you’re vegan, hummus wild.

Here are our suggestions for those too-hot evenings:

The Benedict

Poach a couple of eggs and carefully nestle them in the crostini. Scatter with torn smoked salmon, add some freshly chopped chives, and pour over a measured-with-your-heart amount of Hollandaise sauce. Eat on a sunny balcony at silly-o-clock in the morning - and don’t forget the freshly-squeezed OJ.

Best with: classic sourdough.

The Wimbledon

Alternate dollops of strawberry preserves and thick clotted cream, then strew with sliced strawberries and a drizzle of honey. Fancy a twist? Grind over a generous amount of fresh cracked black pepper. Serve with ice cold champagne and accept the inevitable pink stains on your tennis whites.

Best with: farmhouse.

The Fiesta

Load your crostini with a mixture of black and pinto beans, then spoon on creamy guacamole. For some heat and acidity, add some chilli-infused mango salsa. Finish with a sprinkle of crushed tortilla chips, and serve alongside an ice cold lime agua fresca. ¡Viva!

Best with: kimchi sourdough.

The Le Sandwich

Tear Torchon or Jambon Blanc into rough ribbons and scatter over the crostini alongside whole cornichons. Drizzle a little of the pickling liquid over the bread, then finish with flaky sea salt and generous spoonfuls of softened butter. Pair with a rich Merlot and a stripy t-shirt.

Best with: baguette, naturellement.

The Girl Dinner

Pile your crostini high with thick cubes of creamy brie, then add freshly chopped rosemary and plenty of hot honey. Finish with smoked almonds for a nutty crunch, then eat it in your best summer pyjamas in front of a Nancy Meyers movie. To drink? Obviously a crispy Diet Coke.

Best with: focaccia.

The Wurst Case Scenario

Top your crostini with slices of boiled hot dog and crisp sauerkraut, and finish with spoonfuls of sweet German Zenf. Looking for some colour? A smattering of curry ketchup will add some zing to your Teller. Pour yourself a Stein of something light and fizzy, and make sure you’ve climbed at least one (1) unnecessarily large hill before dinnertime. Prost!

Best with: seeded sourdough.

*with your help, we can stop EB in our lifetime!