8-10 cloves of garlic
4 truss tomatoes chopped finely
1 red onion chopped
4 tbs extra virgin olive oil
unsliced cob or vienna loaf
2 tbs chopped parsley
Mix tomato, onion and oil in a bowl and refrigerate for an hour to infuse.
Place garlic cloves in an oven tray and roast in a 200 degree oven for 20 minutes, or until fully soft.
Cut bread into 20mm slices and lightly toast on one side, turn over and just dry out the other side a bit.
Squeeze garlic from the husk and spread across the toasted side of the bread like butter.
Toss the parsley through the tomato and onion, and top the toasted side of the bread with it. Add plenty of ground pepper.
Drizzle some oil over, and serve immediately while the bread is still quite warm.
Enough for four as a starter.
“EASY AND FRESH START TO AN ITALIAN FEAST, OR A LATE NIGHT SUPPER SNACK”
Easy and quick.
YOU CAN USE YOUR BREAD OF PREFERENCE, BUT I FIND A SMALL COB LOAF PERFECT FOR THIS.
ALSO TURKISH BREAD WORKS WELL. IT HOLDS IT'S FORM, BROWNS WELL, REMAINS SOFT IN THE CENTRE, AND KEEPS ITS HEAT. USE THE BEST OLIVE OIL YOU CAN GET.
SERVE WITH BREAD WARM AND THE TOPPING COLD.