Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
3 tablespoons (45 ml) extra virgin olive oil
2 crushed garlic cloves
¾ cup (180 ml) finely grated goat cheddar
2 tablespoons (30 ml) finely chopped fresh rosemary
6 slices artisan bread
2 cups (480 ml) halved heirloom cherry tomatoes
½ large red onion, roughly chopped
¾ cup (180 ml) torn basil leaves
Salt and pepper
Dressing
½ cup (120 ml) olive oil
¼ cup (60 ml) red wine vinegar
2 garlic cloves, minced
2 tablespoons (30 ml) minced shallots
2 tablespoons (30 ml) chopped capers
Method:
Mix olive oil with crushed garlic cloves in a small mixing bowl and let sit 15 minutes.
Heat grill to medium-high heat.
Grate cheddar and mix with rosemary. Slice loaf of bread into thick slices. Brush both sides with garlic oil. Place on grill for 1-2 minutes. Flip bread slices and sprinkle with cheese mixture. Close lid and cook another 1-2 minutes or until cheese is melted and crispy. Take off grill and cool for a couple of minutes. Cut into cubes.
Add olive oil, red wine vinegar, garlic, shallots, and capers to a large mixing bowl and whisk until combined. Place tomatoes, chopped onions, and basil leaves into bowl with dressing. Season with salt and pepper. Add cubed grilled bread. Toss gently to combine.
Serve with Rosemary Chicken Skewers (see recipe).
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