Summer Sourdough: 7 fresh ways to serve it

When the sun’s out and the table’s set outdoors, sourdough deserves more than just butter. Whether you’re hosting a garden party, packing a picnic, or just craving something lighter, here are a few simple and seasonal ways to make the most of your loaf.

1. Open-faced summer toasts

Top toasted sourdough with whatever’s ripe and in season: tomatoes with burrata, smashed peas and mint, or peaches with ricotta and honey. Add olive oil and flaky salt — done.

We have a few open-faced toasts on our online blog “The Sourdough Scoop” including:

• Pan con tomate
• Bruschetta
• Fancy beans on toast
• Toppings for our rye bread
• Sourdough pizza toast
• Fig and ricotta toast

Tap the toast name to view the recipe. We also love summer sandwiches for picnics – our fab focaccia sarnies are a must-try!

2. Summery dips + toasted soldiers

Cut sourdough into thick strips and lightly grill or toast. Serve with chilled dips like tzatziki, whipped feta, or beetroot hummus — ideal for sharing on a hot day.

3. Gazpacho’s best friend

Chilled soups like gazpacho or cucumber and mint are even better with a side of crusty sourdough, or sprinkled with homemade croutons for that perfect crunch.

4. In salads, big and small

Sourdough brings texture and flavour to salads. Try making our homemade croutons to add crunch and soak up vibrant dressings — whether paired with grilled veg and feta or sweet peaches and fragrant herbs. Light, fresh, and perfect for summer.

Here are some of our favourite salads:

• Panzanella
• Fattoush
• Fig, walnut and goat’s cheese salad with rye croutons

Tap the salad name to view the recipe.

5. Sourdough skewers

Cube stale sourdough, toss with olive oil and herbs, and thread onto skewers with roasted veg or halloumi. Grill until golden for the ultimate barbecue side.

6. Sourdough ice cream sandwiches

Yes, really. Lightly toast thin slices of brioche sourdough and sandwich them around scoops of ice cream or frozen yogurt. Add crushed pistachios or fresh berries for a grown-up twist. Or why not try our cinnamon toast ice cream sandwich?

If that’s not your style, why not serve ice cream with a classic French toast!

7. Pain Surprise (aka the best party trick)

A French classic that never fails to impress — hollow out a round sourdough loaf and fill it with layers of sandwiches, then slice into surprise wedges. Think herby cream cheese, smoked salmon, cucumber, and summer veg. Perfect for garden parties, brunches, or picnics.

Curious how it comes together? Take a look at our IG reel. And yes, you can order one. Just drop us a message on Instagram or email to arrange your own custom Pain Surprise.

Fattoush Salad

We are delighted to share a special recipe submitted by one of our valued customers, Dr. Saima Mughal. This refreshing and vibrant Fattoush Salad is a staple in Middle Eastern cuisine, known for its medley of fresh vegetables, crispy toasted pita, and zesty dressing. Dr. Mughal’s version captures the essence of traditional Fattoush while adding her own unique twist, making it a perfect dish for any occasion. Whether you’re looking for a light and healthy lunch or a flavorful side dish, this Fattoush Salad is sure to impress and satisfy your taste buds. Enjoy the crisp textures and tangy flavours that make this salad a beloved favourite.

Salad ingredients:

Dressing ingredients: 

Method: 

1. Prepare the salad ingredients by slicing or chopping the relevant ingredients (see ingredient list).

2. Mix together the lettuce, cucumber, vine tomatoes, olives. Spring onions and radishes. 

3. Mix the dressing ingredients and whisk with a fork.

4. Add the dressing to all the salad and give a good mix. 

5. Add melted butter and 1.5 tbsp extra virgin olive oil to the cut pieces of wholemeal flat bread & rye bread. 

6. Toast the bread in air fryer at 180C for 4-5 minutes or until slightly crisp. 

7. Add the toasted bread over the fattoush salad. 

8. Finally add the pomegranate seeds over the salad.

What’s Your Flavour? Elevate your summer outdoor meals with these drool-worthy bread toppings!

Hey there, bread enthusiasts! Today we’re diving into the wonderful world of summer-perfect bread toppings for those epic outdoor meals. Because let’s face it, a good bread selection is the backbone of any great feast, and summer is the perfect time to experiment with fresh and flavourful combinations. So, buckle up, buttercups, because we’re about to embark on a culinary adventure that’ll make your taste buds tango!

Tangy Tomato Tango

When the sun’s shining bright, there’s nothing quite like a classic Caprese sandwich. Take a delicious baguette or ciabatta, slather on some pesto, layer slices of ripe tomatoes, fresh mozzarella, and finish it off with a drizzle of balsamic glaze. Every bite is a harmonious dance of tangy, juicy goodness!

Avocado Avenger

If you’re an avocado aficionado like me, you’ll love this one. Mash up a ripe avocado with a squeeze of lime, a sprinkle of sea salt, and a dash of chili flakes for a little kick. Slather this creamy green goodness on a crusty slice of Sourdough. It’s a superhero combo that’ll save your taste buds from any boring meal!

Pesto Presto

Basil, garlic, pine nuts, and Parmesan cheese—need I say more? Pesto is like a culinary magician, transforming simple ingredients into a symphony of flavours. Spread a generous layer of pesto on a rustic baguette or a focaccia, and top it off with sun-dried tomatoes, fresh mozzarella, and a sprinkle of crushed red pepper. It’s like a Mediterranean vacation on a plate!

Sweet & Savoury Serenade

Who says summer is all about savoury? Embrace the sweet side of life with a delectable combination of grilled peaches, creamy goat cheese, and a drizzle of honey. Load it onto a warm cinnamon and raisin bagel or a nutty wholewheat loaf, and prepare for a taste sensation that’ll make you sing!

Zesty Fiesta

Let’s crank up the heat a notch, shall we? Take your taste buds on a flavour fiesta with a Mexican-inspired bread creation. Start with a hearty ciabatta roll or a crusty bolillo, slather on some spicy chipotle mayo, and pile on slices of grilled chicken, fresh avocado, pickled jalapeños, and a sprinkle of crumbled queso fresco. Olé!

Berry Blast

Berries are the jewels of summer, so why not crown your bread with their fruity goodness? Toast up a slice of whole grain bread, spread a generous layer of cream cheese, and top it off with a medley of juicy strawberries, raspberries, and blueberries. Dust it with powdered sugar for that extra touch of sweetness. It’s like a picnic in a single bite!

So, my fellow bread enthusiasts, let your taste buds run wild this summer with these delicious bread toppings. The possibilities are endless, and these combinations are just the beginning. Remember, bread is the canvas, and you are the artist! Now go forth, explore, and create your own flavour masterpieces. And hey, if you come up with something amazing, feel free to share it with us—we’re always up for a culinary adventure!

Until next time, stay hungry, stay curious, and keep rocking that bread

‘True Loaf’ Panzanella Salad with Olive Oil & Honey dressing

Our newest GIB team member and Sourdough enthusiast Jess shares her yummy Panzanella salad recipe using this week’s leftover white country ‘True Loaf’, made with Mas Amadeo olive oil and Isle of Purbeck honey. Packed with vibrant colours, flavours, juices and crunch, it is the perfect healthy lunch or side dish and a great way to use up that days-old Sourdough bread!

Panzanella Salad (Serves 4)

Ingredients:

• 1/2 tsp salt
• 6 x large tomatoes
• 1 1/2 shallots (add to a bowl of water for 15 minutes if you like them more mild)
• ‘True loaf’ sourdough croutons
• Handful of roughly chopped basil

Instructions:

• Roughly chop the tomatoes, then pour the salt over them and set aside in a colander, whilst you make the croutons. 
• The salt encourages the tomato juice to come out of the tomatoes whilst you continue to make the croutons, resulting in a juicier, yummier dressing!
• Once the juice has emptied into the bowl below the colander, toss in the roughly chopped tomatoes, finely chopped onions/shallots and basil. 
• Make the salad dressing, then drizzle that over the top too. 

Salad dressing ingredients:

• 1 cup Mas Amadeo olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons Isle of purbeck pure honey 
• 1/2 tsp dijon mustard
• 1 clove of garlic, finely chopped
• Pinch of salt
• Add to a spare jar and shake well!

‘True Loaf’ Sourdough croutons:

• Leftover Sourdough – roughly chopped/torn, drizzled in olive oil, tossed in salt

Bake at 180 degrees for 10 minutes (keep checking until crispy)

Shop Mas Amadeo organic olive oil & Isle of Purbeck Honey in our online bakery to try this recipe at home!

Sourdough Bruschetta with Tomato & Basil

This dish is a perfect summer dish or side, which is best paired with days-old Sourdough. The recipe calls for ripe and fragrant tomatoes, cherry or regular.

INGREDIENTS

• 3 or 4 ripe tomatoes
• 1 clove garlic, minced 
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 4-5 fresh basil leaves, thinly chopped
• 1/2 teaspoon sea salt, more or less to taste
• Some freshly ground black pepper, more or less to taste
• 4 slices of days-old Sourdough bread
• 50 ml olive oil

INSTRUCTIONS

1. Blanch and peel the tomatoes: Bring 2 cups of water to a boil. As the water is heating make shallow slits in a cross pattern at the tip ends of the tomatoes to make the tomatoes easier to peel. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
2. Preheat oven to 230°C with a rack in the top slot of the oven.
3. Chop tomatoes, mix them with garlic, olive oil, vinegar, basil, salt and pepper. Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced chopped and add salt and freshly ground black pepper, adding more to taste. 
4. Toast the Sourdough slices in the oven: Brush one side of each slice with olive oil (a pastry brush is good here) and place olive oil-side down on a baking sheet or roasting pan.
5. The Sourdough slices will toast best in the top rack of your oven. When the oven has reached 230°C place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
6. Serve toasted bread with tomato mixture. Enjoy!