4
SOUR
DOU
GH
CR
OUTO
NS
Serves 4
Preparation time:
10 minutes
Cooking time:
3 minutes
Ingredients:
4 slices day-old sourdough br
ead, crusts removed
2 cloves garlic, cut in half
2 tbsp olive oil
Salt flakes
Directions:
1.
Brush both sides of each bread slice with olive oil and sprinkle with salt flakes.
2.
Place the bread slices dir
ectly on the wire rack into the toaster
-over. Set the temperatur
e
knob to toast and the timer/toast knob to light-toast function. Toast until the br
ead slices
are crisp and golden on both sides.
3.
Rub the cut side of the garlic cloves all over the bread slices, while still hot. Cut or tear the
toast slices into 3cm pieces.
** ACCOMPANYING RECIPE
RUS
TIC I
TAL
IA
N TO
MAT
O SA
LA
D
Serves 4
Preparation time
: 5 minutes
Ingredients:
¼ cup extra virgin olive oil
30ml red wine vinegar
salt and cracked black pepper, to taste
1kg ripe mixed tomatoes, roughly chopped
200g sourdough cr
outons (recipe above)
½ red onion, finely sliced
1 tbsp salted capers, rinsed & roughly chopped
large handful basil & parsley leaves, r
oughly chopped
Directions:
1.
Combine the oil and vinegar in a large bowl. Season with salt and pepper to taste.
2.
Add the remaining ingr
edients and toss well. Serve.
