4
SOURDOUGH CROUTONS
Serves 4
Preparation time: 10 minutes
Cooking time: 3 minutes
Ingredients:
4 slices day-old sourdough bread, crusts removed
2 cloves garlic, cut in half
2 tbsp olive oil
Salt akes
Directions:
1. Brush both sides of each bread slice with olive oil and sprinkle with salt akes.
2. Place the bread slices directly on the wire rack into the toaster-over. Set the temperature
knob to toast and the timer/toast knob to light-toast function. Toast until the bread 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
RUSTIC ITALIAN TOMATO SALAD
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 croutons (recipe above)
½ red onion, nely sliced
1 tbsp salted capers, rinsed & roughly chopped
large handful basil & parsley leaves, roughly chopped
Directions:
1. Combine the oil and vinegar in a large bowl. Season with salt and pepper to taste.
2. Add the remaining ingredients and toss well. Serve.
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