Toasted Rye

• 400 g (14 oz) old rye bread
• 360 ml (12½

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.