Fig panzanella
Serves 4
4 – 1″ thick slices of sourdough bread
3 tbsp canola oil
1/2 tsp sea salt
10 fresh black mission fig, torn into bite size pieces
10 black olives cut in half
3/4 cup thinly sliced red onion
2 tbsp red wine vinegar
1/4-cup canola oil
salt and pepper to taste
10 basil leaves
Preheat oven to 400 F
1. Lay the bread on a cookie sheet and liberally brush both sides of each slice with the canola oil and sprinkle with salt. Place in oven for 4 min then flip for another 4 min. until the bread is golden brown and toasted. Remove from oven and allow it to cool.
2. Add the figs, olives, red onion, canola, and red wine vinegar into a bowl and toss together. Tear the bread into bite size pieces and add it to the fig mixture, season with salt and pepper.
3. Pour the fig mix on to a serving platter and tear the basil over the top.
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