Andalucian Garlic Bread

poniedziałek, 27 stycznia 2014

Andalucian Garlic Bread

Time: 15 mins


  • 250 g ripe cherry tomatoes
  • 12 black olives, roughly chopped
  • 1 teaspoon capers, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon roughly chopped fresh parsley
  • 1 loaf ciabatta
  • 1 clove juicy garlic
  • salt
  • fresh ground black pepper


  • 1 Place the tomatoes in a large bowl and with your thumb forcefully flatten each tomato so the flesh squasheds and the seeds spill out.
  • 2 Mix in the olives, capers, 1 Tbs of the olive oil, the parsley and some salt and pepper.
  • 3 Set aside at room temperature for at least 30 minutes.
  • 4 Half the bread horizontally and cut each halve into 4 even sized pieces.
  • 5 Preheat a heavy non stick frying pan.
  • 6 Brush the cut surface of the bread with a litle oil and cook in the hot pan for 3-4 minutes until golden brown and a little charred.
  • 7 Cut the garlic clove in half and rub the cut surface over the toasted side of the hot bread.
  • 8 Pile on to a serving platter and casually spoon over the tomato mixture.
  • 9 Serve while still slightly warm.

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