Tiny Garlic Breads and Tiny Jars

 

I had some of these in the freezer last week and decided to eat them over a couple of days.  

One is supposed to be a serving size ... but one little garlic bread really, they are diddy!!  I like at least two any time I have them

The first day I had them with some pesto spaghetti, Tenderstem broccoli  and peas.

The next lunchtime I decided to turn them into two tiny pizzas, gosh they were good this way. 

INGREDIENTS: Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Extra Virgin Olive Oil (16%), Garlic (4%), Flat Leaf Parsley, White Wine Vinegar, Rapeseed Oil, Salt, Grape Must, Yeast, Black Pepper.

The ingredients for the little garlic breads are relatively good too, although I don't understand why there is 'Grape Must' in them.  😕

This photo shows the Basil Pesto that I was using up from the food cupboard and it highlighted to me why it's been taking me so long to work my way through everything, this tiny little jar lasted me for four different meals.  

First use on the spaghetti and then on these miniscule pizzas.

A couple of days later it was used as big blobs dotted all through a cheese, onion and tomato quiche.

 I love using it this way as it adds a real depth of flavour to the whole quiche, it works well dotted onto a pizza too, whether it be a homemade one or a store bought one and it's something that I do regularly.

And finally I finished it off on another bowl of penne pasta, which I don't seem to have taken a photo of.  Four days to get one little jar out of my cupboard.  It will be Christmas before my cupboard is empty at this rate!!

Sue xx