This is what I do for a freestyle family munch with a leftover bread. The basic topping is the same ingredients as bolognese sauce which I always have it ready in my fridge for an every-time pasta. Optional topping based on stock readiness.
My favorite bread for this crunchy munchy is roti Tan Ek Tjoan. It has a soft yet pluffy texture that it will bring to a perfect crunchy result when I use a low heat on baking this. Comparing to French bread that usually become too hard, for me.
This won’t take longer than you thought, you just need to spread the sauce over the bread then bake it. Voila! That’s so easy. Especially when you have the sauce prepared earlier back then like I do. Hehehehehe.
[Bolognese Crunchy Bread]
250 gr fresh corned beef
3 cloves chopped garlic
50 gr chopped onion
200 gr Delmonte tomato ketchup – I love making this more sweet
4 tbsp. cooking oil
3 (50gr) fresh tomatoes, blanched, peeled, seeded, chopped
50 gr shredded carrot
100 gr champignon mushroom, sliced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar to taste
1 tsp chopped dry oregano
A pinch of chopped dry rosemary
100 ml water
Blackpepper cheese, optional
50 gr shredded mozarella cheese
50 gr grated cheddar cheese
- Heat skillet pan with oil, fry onion until fragrant, add garlic
- Stir in the carrot and mushroom.
- Add beef and water, let it change to color.
- Add blanched tomatoes and tomato sauce. Stir and turn to shimmer.
- Add salt, pepper, oregano and rosemary. Let it shimmer for 30 minutes.
- Serve, fridge the leftover.
– Apply 6 pieces skinless white bread
– Cut into preferable size. Spread black pepper cheese and tomato/chilli sauce.
– Spread bolognese sauce
– Sprinkle with cheese
– Bring to oven until mozarella cheese is melted
– Serve for 3 portions.