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Fig panzanella

BT Toronto | posted Thursday, Feb 14th, 2019

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.