Delicious baked sourdough perfectly paired with tomato and mozzarella.
INGREDIENTS
slices of sourdough bread or baguette
olive oil
1 clove garlic, peeled
METHOD
Preheat the oven to 180˚C.
Lightly brush both sides of the bread with olive oil and place in a single layer on a baking tray.
Bake for 5 minutes and check to see if the undersides are golden. Turn and bake for another few minutes until crisp then while still hot, rub one side with the clove of garlic. Cool.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.