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SOURDOUGH CROUTONS
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
INGREDIENTS
200g day-old sourdough bread
slices
2 cloves garlic
2 Tablespoons olive oil
Salt flakes
1. Select the OVEN FUNCTION (top & bottom
elements), set the TEMPERATURE to 200°C,
and the TIMER for 20 minutes.
2. Cut the garlic cloves in half and rub the cut
side over the bread. Remove the crusts from
the bread, cut or tear into 2cm pieces, then
toss in a bowl with the olive oil. Spread in a
single layer over the baking tray, and sprinkle
with salt akes.
3. Insert the tray on the second oven shelf and
bake for 5 minutes, or until the croutons are
lightly crisp and golden.
RUSTIC ITALIAN TOMATO SALAD
Serves 4
Preparation time: 5 minutes
INGREDIENTS
¼ cup extra virgin olive oil
1½ Tablespoons red wine
vinegar
Salt and cracked black pepper
1kg vine-ripened tomatoes,
roughly chopped
½ red onion, finely sliced
1 Tablespoon salted capers,
rinsed well & roughly chopped
Large handful basil and
parsley leaves, roughly
chopped
200g sourdough croutons
(recipe above)
1. Combine the oil and vinegar in a large bowl,
seasoning with salt and pepper to taste. Add
the remaining ingredients, and toss well.
Serve.
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