Toasted Rye

Preparation info

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By James Viles

Published 2016

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  • 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.