
Ease of preparation rating: Medium.
Yield: 4-6 servings.
Cornbread and Herb Croutons
Ingredients:
1 loaf of cornbread, cut into cubes
1 ½ tablespoon (23ml) olive oil
1 ½ tablespoon (23ml) butter
1 clove of garlic, minced
1 teaspoon (5ml) thyme
1 teaspoon (5ml) oregano
Method:
Heat oil and butter in a skillet over medium-high heat.
Add cubes of cornbread and cook on each side for 1-2 minutes, or until golden brown.
Add garlic and herbs, and cook for 2 minutes.
Remove from heat and reserve for salad.
Panzanella
Ingredients:
Cornbread croutons
½ cup (120ml) olive oil
2 red peppers, chopped into bite size pieces
4 large plum tomatoes, cubed
1 large red onion, sliced
1 cup (240ml) cucumber, Sliced into bite size pieces
3 cloves garlic, finely chopped
¼ cup (60ml) red wine vinegar
2 oz. (56g) of capers
1 cup (240ml) pitted black olives, roughly chopped
Salt and pepper, to taste
Basil leaves, to garnish
1 cup (240ml), shaved parmesan
Method:
In a large bowl, mix all ingredients together except for basil and parmesan.
Garnish with basil leaves and parmesan.