Crabby Bread

Half of my family could care less if you serve any kind of bread or rolls with a meal.  For the other half, well, it's just not a meal unless there's bread.  Fortunately, neither Connie nor I could care less about bread with a meal.  If I make it, it's a treat.  One of my favorite last minute breads has always been to take slices of our bread with rocks (as friend, Stephen calls it,) brush it with a little olive oil, sprinkle it with salad seasoning (or Salad Elegant for those who are Penzey's addicts) then broil it til it bubbles.  I've also realized over the years that a very effective way of getting rid of leftover cheese or meat dips is to turn them into either grilled sandwiches or grilled breads to go with dinner.  That was the case with the leftover crab dip from a couple of weeks ago.  I always figure that kind of stuff needs to be eaten within a couple of days.  I'd served it on Friday, kicked it up a notch on Sunday and still had a little bit left on Monday.  Crab dip is just too expensive to waste.  And, after I kicked it up a notch, it was pretty darned good.  This is a great way to use up a leftover AND keep the bread folks happy.

Crabby Bread

Toast slices of bread (we use Brownberry Health Nut)

Schmear the slices on one side with leftover crab dip or whatever kind of meat or cheese dip you've got.

Put them on a baking sheet and broil until they're bubbly.