Toasted Rye

Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

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  • 400 g (14 oz) old rye bread
  • 360 ml (12½ fl oz) grape seed oil
  • 10 g (¼ oz) salt
  • 40 g ( oz) black truffle, finely chopped
  • 60 ml (2 fl oz) toasted garlic oil
  • 2 sprigs flowering thyme, finely chopped


Blend the rye bread to fine crumbs in a food processor. Heat the grape seed oil in a frying pan over medium heat and toast the crumbs until brown and crisp. Strain the crumbs through a fine mesh strainer, discarding the oil, then leave to cool. Add the salt, chopped truffle, toasted garlic oil and flowering thyme.