To Save a Sod: Re-inventing Bruschetta?

I hate waste. You know this. Most of my posts here are Inventive Things You Can Do With Sourdough Discards. Or, as I prefer to call it, "harvest".

I made two sod loaves this Friday and I was very upset about that, since they seemed doomed to return to the earth without passing through the family's digestion first. Wasted food in anathema to me.

So I did some googling and found out that sod loaves can be re-baked if undercooked, but the instructions seemed to think that these were loaves that had not been allowed to cool yet.

Mine were stone cold, and cut into. Whoops.

Therefore, I cut one of my sods into slices, brushed them with melted butter, and baked at 180 Celsius [300 Fahrenheit] for twenty minutes. The end result was...

Edible.

The crusts were rock hard, and the rest was plenty of exercise for the old jaw muscles, but otherwise preferable to being a sod.

Best Beloved thinly sliced the other sod and followed the same procedure and the result was the ones up there in the splash picture.

There's hardly any of them left, by now. If we do have to do this again, we're pondering how to make them garlic breads.