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)
- Mash the avocado pulp with a fork to obtain a cream and adjust salt and pepper.
- Prepare a sauce mixing mustard, agave syrup, lemon juice and extra virgin olive oil with a fork and adjust flavour to taste.
- 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.