List of 45 recipes using Leavened bread (without meat)

Auvergne soup

Auvergne soup, sometimes called "Soupe de raves", is a turnip and potato soup poured into a bowl over toasted croutons and diced Saint-nectaire cheese.

Avocado mousse with sorrel

Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.

Beetroot salad with cashew nuts

This pink — almost hot pink — salad gets its colour from the raw beetroot, teamed here with toasted cashew nuts and fried croutons.

Bread with Tomato

This tomato-flavoured bread, the famous "pan con tomate" of our Spanish friends, is ridiculously simple, but such a treat! It only takes a few minutes to prepare and makes a delicious aperitif snack.

Broccoli salad with chervil-lemon mayonnaise

A raw broccoli salad with toasted croutons and a delicious chervil-lemon mayonnaise.

Brussels-Bombay salad

For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.

Corn salad with croutons

Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.

Cornouaillaise salad

This salad combines the soft texture of haricot beans with the crunch of croutons. Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.

Endive and cheese salad with croutons

This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.

French onion soup

This warming onion soup is an emblematic French dish, both in bistro cuisine and home cooking. This is a very classic version. The long, slow cooking is the secret to revealing its full flavour.

Gazpacho

Gazpacho is a cold soup of Spanish origin, most commonly associated with Andalusia, made with blended raw vegetables. It is served well chilled, often in the summer, as an appetizer or a light meal.

Green and red salad with sardines and eggs mimosa

This colourful salad combines green lettuce, rosy beetroot, the flavour of eggs mimosa and sardines, and crunchy croutons.

Harichou salad

A salad combining white beans, green cabbage, toasted croutons and Parmesan shavings.

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

Kale and potato soup

Kale, potatoes and croutons for this simple but delicious soup.

Nanou's red cabbage salad

If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.

Paimpol salad

This warm Paimpol salad captures the flavours of Brittany with mussels and white beans. These are combined with crunchy slices of baby courgette.

Panzanella

Panzanella is a recipe from the Tuscany region of Italy, originally a tomato and stale bread salad, but here's a fancier version.

Refreshing summer salad

A deliciously refreshing summer salad recipe, very simple to make, tomatoes, green salad and croutons, ideal for hot summer days.

Warm autumn salad

Not quite "surf and turf", but land meets sea in this salad which combines poached fish with cauliflower and buttery fried croutons.

White asparagus salad

This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.

Canapés of red mullet with poppy seeds

Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.

Baked leek and Camembert slices

In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.

Bruschetta

Bruschetta is an Italian recipe consisting of a slice of bread in olive oil, topped with a preparation, mainly tomato-based. Here's a very simple version, with tomatoes and mozzarella.

Bruschetta and mozzarella

A very tasty version of bruschetta with herbs and mozzarella.

Fried bread with leek and poached egg

A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.

Fried cheese toasties with avocado

Cheese toasties just got naughtier: pan-fried with butter, the French way. Serve with sliced avocado and lime juice for a delicious contrast of hot and crunchy with cold and yielding – and a clearer conscience!

Gratin slices with spinach

A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.

Greek style sandwiches

Grilled toast with purple pesto and feta, with hints of thyme and tomato.

Manou's zucchinis garnished

Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.

Mushrooms on toast, French style

This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.

Norwegian tartines

Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.

Pan-fried cheese, egg and spinach toastie

Here's a new French twist on the famous American grilled cheese. This version plays on the great combination of spinach and eggs.

Savoury French toast

If you already love delicious French toast, you'll surely appreciate this surprisingly savory version, which is just as moist as ever, and can be eaten on its own or as an accompaniment to meat or vegetables, for example.

Scrambled eggs with butter-fried bread and fresh spinach

Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.

Smoked haddock and leek fondue tartines

These tartines are built up with layers of leek fondue, sliced raw mushrooms and smoked haddock, then popped in the oven for a few minutes.

Soft Croque-monsieur with 3 cheeses

A croque-monsieur, soft, a bit inspired by French toast, and topped with cheeses before a trip to the oven.

Spinach on toast with bechamel

A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.

Summery cheese on toast

Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.

Tartine du pêcheur

This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.

Tender roasted carrots with avocado mayonnaise

Roasted new carrots with Provencal flavors, served with toasted bread and a delicious avocado mayonnaise.

Zucchini and tomato tartines au gratin

Zucchini and tomatoes cooked separately, and used to garnish sandwiches, between pesto and feta, before a trip to the oven.

Home-made breadcrumb coating

The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste.

Caesar salad

Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.

Pan con tomate

"Pan con tomate" (tomato toast) is a staple of Spanish cuisine, where it is often served as an aperitif snack. It is really simple to make and delicious: the bread is rubbed with half a tomato to soak it with the juice. After that, all it needs is seasoning and a drizzle of olive oil. This is a slightly more sophisticated version.