Tomato bread, 4 ways

‘True Loaf’ Panzanella Salad with olive oil & honey dressing

Delicious and vibrant, this Panzanella salad is the perfect way to transform your leftover white country ‘True Loaf’ into a fresh and flavourful dish. Made with Mas Amadeo olive oil and Isle of Purbeck honey, it bursts with colour, texture, and juicy goodness. Packed with crunch and wholesome ingredients, it’s an ideal healthy lunch or side, celebrating the rich flavours of days-old sourdough in the best way possible!

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 in our online bakery to try this recipe at home!

Sourdough Pizza Toast

Craving a quick and delicious twist on a classic? Our Sourdough Pizza Toast with Fresh Mozzarella and Basil is the perfect answer. No knead to make your own dough—this recipe is delightfully simple! Combining vine-ripened tomatoes, creamy mozzarella, and fragrant basil on crispy sourdough toast, it’s ideal for a speedy lunch or snack. Plus, with October being National Pizza Month in the US, there’s no better time to enjoy this easy, flavourful take on pizza.

Ingredients:

• 2 slices sourdough bread
• 4-5 medium vine tomatoes
• 1 ball fresh mozzarella
• Grated Parmesan cheese
• Fresh basil leaves, cut into strips
• 1/2 cup passata or pizza sauce
• Pinch of chili flakes or chili oil or spicy everything seasoning
• Butter
• Olive oil
• Salt
• Pepper
• Lemon juice or balsamic vinegar

Method:

1. Prep the Tomatoes:

• Preheat your oven to 175°C.
• Slice the tomatoes thinly and spread them on a plate.
• Drizzle with lemon juice (or balsamic vinegar), olive oil, and season with salt and pepper. Set aside to marinate.

2. Prepare the Sourdough:

• Cut two thick slices of sourdough bread.
• Generously butter both sides of the bread slices.

3. Toast the Bread:

• Heat a medium-sized skillet over medium heat.
• Grill the buttered sourdough slices until they are crisp and golden brown on both sides.

4. Prep the Mozzarella

• While the bread is toasting, slice the fresh mozzarella into thin pieces.

5. Heat the Passata:

• In a small pot, bring the passata or pizza sauce to a simmer.

6. Assemble the Pizza Toast:

• Once the bread is toasted, remove it from the skillet and place it on a baking sheet lined with parchment paper.
• Layer three-quarters of the mozzarella slices evenly over the toasted sourdough.
• Transfer the baking sheet to the preheated oven and bake for 4-5 minutes, or until the mozzarella is melted and bubbly.

7. Add Toppings:

• Remove the baking sheet from the oven (keep the oven on).
• Spoon the warm passata sauce over the melted cheese on each slice.
• Add the remaining mozzarella slices on top.
• Arrange the marinated tomato slices over the mozzarella.
• Sprinkle generously with grated Parmesan cheese.

8. Bake Again:

• Return the baking sheet to the oven and bake for another 6-7 minutes, or until the Parmesan cheese has melted and is slightly golden.

9. Finish and Serve:

• Remove the pizza toasts from the oven.
• Sprinkle with fresh basil strips and a pinch of chili flakes or a drizzle of chili oil.
• Cut into bite-sized rectangles for sharing, or leave whole and enjoy as is.

Enjoy your delicious and easy-to-make Sourdough Pizza Toast with fresh mozzarella and basil!

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!