Bread-based rouille

Use as an appetizer on fresh French bread or float some on toasted
slices of French bread in a bouillabaisse.

2 slices day-old French bread, 1 inch th1ck
1/4 cup good-quality dry white wine
1 teaspoon saffron threads
1 tablespoon hot water
3 cloves garlic
1 teaspoon sea or coarse salt
1 level teaspoon hot red pepper flakes
1/4 cup extra virgin olive 0il
  
Tear the bread slices into coarse pieces. Place them in a small,
shallow bowl and sprinkle with the wine. Let stand 5 minutes.

Meanwhile, combine the saffron and hot water and let soak a few
minutes.

Place the soaked bread, saffron, garlic, salt, and hot pepper flakes in
a food processor and process to make a smooth paste.  With the machinee
running, add the olive oil, pouring it through the feed tube in a thin,
steady stream to create a creamy and homogenous puree.

Transfer the rouille to a decorative crock or bowl. Leftover rouille
should be stored, covered, in the refrigerator but brought back to room
temperature before serving.

Makes about 1 cup