Summer is in full swing and it’s absolutely glorious. When the weather is this nice we all want to stay outside for as long as possible, so slaving over a hot stove is not an option. Salads make the perfect meal, but they don’t always fill you up. This bread, topped with sundried tomatoes and garlic, is a great accompaniment to any summer salad.
What you need:
- Crusty loaf
- Olive oil
- Sundried tomatos
- Fresh herbs (I used basil, thyme and chives)
- A splash of balsamic vinegar
- 1 garlic clove
Preheat the oven to 180 degrees C (Fan oven, 160. Gas mark 4) and place the bread on a foil covered baking tray. Make criss cross cuts in the loaf with a bread knife, making sure not to slice all the way down to the bottom. Rub a garlic clove all along the top. (Tip: When you’ve handled garlic, wash your hands in COLD water. Hot water ‘sets’ the smell and it will linger for much longer)
Place the fresh herbs, olive oil, sundried tomatoes and a splash of balsamic vinegar into a food processer and blitz until it becomes a paste. Spread the paste all over the top of the loaf. It’s best to use your fingers because you can really get the paste inbetween the cracks.
Pour over another splash of olive oil and then place in the oven for 10 minutes.
Just enough time to make a salad. But nobody cares about that, because this meal is all about the bread, folks. The criss crosses make it ideal for sharing, you can either slice it with a knife or dig in with your fingers.
Just look at it. It’s even nicer with melted cheese on the top! *drools*
If you’re lucky, they’ll be some left over for the next day. Just wrap it up in foil and it will stay fresh. A few minutes in the oven to heat it through and you’re good to go.
Right, I’m off to et some bread now. Yum!!