Every year after the Christmas celebrations there is always some left-over Panettone. What can we use it for in order not to waste it? My idea is using it to prepare tasty Sweet-and-sour croutons with left-over Panettone with avocado cream and salmon.

There are many sweet recipes to use left-over Panettone, whereas there are not many to reuse it in a savoury preparation. If you have a gluten-free savoury Panettone is it naturally perfect to cook this recipe, but also a classic Italian Panettone turns into an unusual sweet-and-sour crouton that will surprise your guests.

My suggestion is to avoid Panettone with chocolate chips or stuffed with cream to give a second life to your left-overs. Instead, if you are looking for another typical Christmas dessert, try my Gluten-free and “sugar light” Spongata.

Sweet-and-sour croutons with left-over Panettone

consider the carbohydrates per 100g of Panettone

+ 2g carbohydrates per crouton for the agave syrup

Ingredients for 4 servings

• 8 pieces of gluten-free Panettone** cut to a thickness of about 1.5cm
• 80g smoked wild salmon, thinly sliced
• 80g avocado
• Parmigiano Reggiano in slivers
• 1 tablespoon of Dijon mustard*
• 1 teaspoon of agave syrup
• 1/2 lemon
• extra virgin olive oil
• fresh dill
• salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. Mash the avocado pulp with a fork to obtain a cream and adjust salt and pepper.
2. Prepare a sauce mixing mustard, agave syrup, lemon juice and extra virgin olive oil with a fork and adjust flavour to taste.
3. Toast the Panettone pieces in a toaster and when golden on both sides, top them with a layer of avocado cream, a slice of salmon and some slivers of Parmigiano Reggiano cheese, then douse with the mustard sauce and garnish with dill.

Version with gluten of Sweet-and-sour croutons with left-over Panettone 

Replace gluten-free Panettone with a classic Panettone.