Directions:
- Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
- Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread
- Cubes and toss to coat. Set aside while you make the crisps.
- Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.
- Photographs by Kate Sears
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.6 Kcal (1589 kJ) | ||
| Calories from fat | 216.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.08g | 37% | |
|---|---|---|---|
| Cholesterol | 27.23mg | 9% | |
| Sodium | 340.87mg | 14% | |
| Potassium | 79.7mg | 2% | |
| Total Carbs | 30.83g | 10% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 12.53g | 50% | |
| Protein | 10.55g | 21% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.1mg | 6% | |
| Calcium | 280mg | 28% | |
| Amount Per 100 g | |||
| Calories | 119.64 Kcal (501 kJ) | ||
| Calories from fat | 68.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 37% | |
|---|---|---|---|
| Cholesterol | 8.58mg | 9% | |
| Sodium | 107.43mg | 14% | |
| Potassium | 25.12mg | 2% | |
| Total Carbs | 9.72g | 10% | |
| Sugars | 1.6g | 20% | |
| Dietary Fiber | 3.95g | 50% | |
| Protein | 3.33g | 21% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.3mg | 6% | |
| Calcium | 88.3mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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