John Myers
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Toasted Garlic Bread with Mixed Salad
The perfect toasted garlic bread with mixed salad recipe with a picture and simple step-by-step instructions.
Topinky:
- 0,25 Farmer’S bread cut into small slices (6–8)
- 0,5 Cup Oil
- 4 Sheets Kitchen paper
- 2 Large cloves of garlic
Mixed salad:
- 3 Red pointed pepper approx. 300 g
- 100 g Cherry date tomatoes
- 1 Mazzarella 125 g
- 50 g Maasdam cheese slices
- 1 Red chilli pepper
- 2 Stems Dill
- 100 g Cooked ham
- 1 Spring onion
- 1 tbsp Olive oil
- 1 tbsp Light travel vinegar
- 4 big pinches “Mediterranean style” spice salt from the mill
- 1 Pointed basil
Toasted garlic bread / Topinky:
- Fry the bread slices in a pan with plenty of oil on both sides and degrease on kitchen paper. Peel the garlic cloves.
Mixed salad:
- Peel the pointed peppers, clean / core and cut into small pieces / diamonds. Wash and quarter cherry date tomatoes. Drain the mazzarella, cut in half and cut into small pieces. Cut the cheese slices into small diamonds. Finely chop the dill stalks. Clean, wash and finely dice the chilli pepper. Cut the ham into small diamonds. Clean and wash the spring onions, halve lengthways and cut into fine rings. Put all ingredients (pointed paprika, cherry, date and tomato quarters, mazzarella pieces. Chilli pepper cubes, dill, boiled ham and spring onion rings, 1 tbsp olive oil, 1 tbsp light rice vinegar and 4 big pinches of “Mediterranean style” spices) in a bowl and mix / mix well . Pour into a bowl and garnish with basil.
Serve:
- Rub the toasted bread (Topinky) vigorously on both sides with the clove of garlic and serve the mixed salad garnished with basil.
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