Fresh bread from the farmer’s market is incomparable to store-bought-bread-aisle bread. Sour dough is amongst my favourites and it’s so versatile to have around in your pantry when you’re in a lunch rut and need to put together a quick sandwich.

One of my favourite ways to utilize fresh bread is to eat it untoasted with some nut butter and fresh fruit, such as apples, bananas, and berries when they are in season. Or mashed avo ’cause sometimes I get sugar comas from all the smoothies, oatmeal, sweet potatoes, and all things sweet.

But all good things (aka soft crusty bread) must come to an end and it’s like some evil fairy waves a magic wand on your leftover bread overnight because when you wake up the next day, your bread turns into this hard weapon you can use to play baseball. So today for the second college recipe idea series, I’m presenting you with these strawberry basil crostinis that you can make when you have day old bread but don’t have the time and energy to make french toast because I know if you ask me to make french toast during midterm season… ahahaha no.

This recipe involves 3 steps:

1.) Place bread in their tanning beds (the oven)

2.) Put on strawberries, basil, and boccocini (optional)

3.) Drizzle with balsamic glaze!

Takes pretty much zero effort and all you need is an oven and a little knife to slice your strawberries and ribbon your basil.

No exact amount is given because I just like to decorate my bread with toppings until it looks abundant and pretty!

*estimates given in Canadian Dollars

2 slices of bread = $0.16
5 strawberries = $0.15
1/4 cup bocconcini cheese = $1.00
2 basil leaves = $0.10
A drizzle of balsamic glaze = $0.05

Price Per Serving = $1.46

A better deal than any toast you’ll find on campus!