Thinly slice a Dere Street French or Ciabatta baguette (about 1/4”). Place slices on a baking sheet and brush with olive oil. Bake in a 350 degree oven, 275 degrees for convection ovens, for approximately 10-12 minutes or until golden brown and crispy. Serve with soup of your choice. Freeze and use left-over crostini for a later date or to make canapés.



Slice a Dere Street French or Ciabatta baguette in half horizontally. Make 1-1 ½” slices by cutting three quarters the way through each half. Place each half on aluminum foil and enclose the bread on all sides with the foil. Meanwhile, melt 1 stick of butter (4 oz.) in a small saucepan, over low heat. Mince 4-5 large garlic cloves, or more, if you like a lot of garlic. Add the garlic to the melted butter. Stir the garlic once and let it simmer over really low heat for at least half an hour or so. You may like to add some dried oregano to the butter mixture if you wish or sprinkle over the bread after you have brushed the bread with the garlic butter. Set your oven to broil and place the bread on the rack about 8”-10” from the heat. Be careful to watch, it won’t take long. I hate burnt garlic bread!



You will need 4 tbs. of vegetable oil or drippings from roast or bacon fat for extra flavour.

  1. Heat 2 tbs. of fat in heavy frying pan over moderate heat. Add the potatoes to the pan and stir well before flattening and pressing into a large even cake.
  2. Cook over a moderate heat for 15 minutes or until the cake is browned underneath, making sure you give it a really good “SQUEAK” (fry) in the pan.
  3. Hold a large plate over the pan, then invert the vegetable cake on to it. Add the remaining oil/fat to the pan, then, when hot, slip the cake back into the pan, browned side uppermost.
  4. Cooke the Bubble & Squeak over a moderate heat for a further 10 minutes or so, until the underside of the cake is golden brown, then serve hot, cut into wedges.

Note: If you have any other cooked vegetables, cabbage, turnip, peas, etc., simply mix them in with the potatoes before frying. The more the merrier.