Bruschetta la Mac: The Remac-ening

Toasted Dinner Roll Slices Topped with Creamy Mac and Cheese, Fresh Herbs, and Olive Oil

30 minutes

Serves 4

DinnerItalian

Herb's take

Classic bruschetta, meet America's comfort food darling. Tonight you’ll transform leftover mac and cheese and humble dinner rolls into a crispy, cheesy, Italian-inspired appetizer, with a few chef-y flourishes to elevate the experience.

Ingredients

Yield

4 dinner rolls, split horizontally
3 tbsp olive oil, plus more for drizzling
2 cups leftover mac and cheese
1 clove garlic, peeled and halved
2 tbsp fresh basil, thinly sliced
1 tbsp fresh parsley, chopped
1/4 tsp crushed red pepper flakes
1 tsp lemon zest

Instructions

01
Preheat your oven to 425 F with a rack in the center position.
02
Slice each dinner roll horizontally into two halves, making 8 rounds total. Arrange them cut side up on a baking sheet.
03
Brush the cut sides of the rolls with 2 tablespoons of olive oil.
Herb says
Oil does more than crisp, it also creates a tiny heat shield, helping the bread brown, not burn.
04
Toast the rolls in the oven for 6 to 8 minutes, or until golden and crisp around the edges.
05
Remove the toasted bread and, while still warm, gently rub each cut side with the halved garlic clove.
Herb says
Garlic’s flavor compounds are oil soluble and more prominent when applied to warm surfaces, think of it as edible aromatherapy.
06
Meanwhile, transfer leftover mac and cheese to a small saucepan. Add 1 tablespoon olive oil and heat gently over medium-low, stirring until hot and creamy, about 3 to 5 minutes. If it’s very thick, loosen with a splash of milk or water.
07
Season the mac and cheese with a pinch of salt and black pepper if needed. Stir in the lemon zest for a bright note.
Herb says
Zest goes in last to keep its aromatic oils vibrant. Acids and herbs are flavor finishers, not background players.
08
Top each toasted roll half with a generous spoonful of warm mac and cheese, spreading it to the edges.
09
Arrange bruschetta on a serving platter. Sprinkle with basil, parsley, and red pepper flakes.
10
Drizzle all the bruschetta with a little more olive oil just before serving.

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