Bread salad. Seriously. What a brilliant idea.
Stale dark bread, fresh yoghurt cheese, and oxidised apple foam.
We were juicing a lot of apples and the foam that collects on the surface of the juice oxidises quickly, turning brown and tannic. But it’s a flavour I think is delicious – slightly sweet, slightly tart, deep, mouth-coating, and somehow rich. A little goes a long way. It soaks into the bread, softening it, absorbing all up into the crumb, getting smeared with tangy yoghurt cheese, which in turn semi-dissolves into the foam.
A messy, comforting dish. I should try it warm. Maybe warming the foam and grilling slices of the bread, maybe lightly carmelising it with sugar and a blowtorch.
So maybe it’s just bread, cheese, and fruit, each component old or past its prime. But together, they reclaim a deliciousness that rises beyond the sum of the parts.
For now, I call it ‘gammeltbrød’, or ‘old bread’.