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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is based on a similar recipe by Rori Trovato. It is made from day-old bread, and is delicious! Enjoy with a glass of wine for a perfect lunch, or serve as an appetizer. Most of the cooking time = waiting time. Waiting for the infused oil to cool, waiting for the flavors to meld before serving. This is a really easy recipe. Ingredients:
1/2 cup olive oil |
2 garlic cloves |
1 loaf of good-quality bread (try sourdough, or rustic artisan breads) |
2 tablespoons red wine vinegar |
1 tablespoon minced shallot |
2 large tomatoes, roughly diced |
1/2 red onion, thinly sliced |
1/2 english cucumber, roughly diced |
1/2 cup fresh basil, chopped |
6 -8 ounces fresh mozzarella cheese, roughly diced |
salt and pepper, to taste |
Directions:
1. Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
2. Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
3. Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
4. Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
5. In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
6. Set aside for flavors to meld for half an hour before serving.
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