Christmas Panzanella salad tarts Recipe

Christmas Panzanella salad tarts Recipe

Christmas Panzanella salad tarts Recipe
lovely recipe, it' so easy to make and very yummy

Makes 24

Ingredients of Christmas Panzanella salad tarts Recipe
24 slices (1 1/2 packets) white bread
1/3 cup (80ml) extra virgin olive oil
1 small clove garlic, crushed
250g small grape tomatoes, halved
75g kalamata olives, pitted, halved
1 roasted red capsicum, seeded, finely chopped
1 1/2 tbs small capers, rinsed, drained
2 tsp red wine vinegar
24 x 7cm-long basil leaves

Description of Christmas Panzanella salad tarts Recipe
Preheat oven to 190°C. Using a rolling pin, flatten bread slices, then cut out 24 rounds from bread using a 7cm pastry cutter.

Combine 1/4 cup (60ml) oil and garlic in a small bowl. Grease two 12-hole, 5cm tart-tin trays with oil mixture. Press bread rounds into tart tins, then using the bottom of a small glass, press down firmly on bread to fit into base and corners. Brush generously with oil mixture and bake in oven for 20 minutes or until golden. Set aside to cool.

Combine tomatoes, olives, capsicum, capers, vinegar and remaining oil in a bowl, and season with salt and pepper. Just before serving, line bread cases with basil leaves, then spoon in tomato filling. Serve.

Notes & tips for Christmas Panzanella salad tarts Recipe
You can make the bread cases up to 6 hours ahead and combine the salad ingredients up to 3 hours ahead. Finely chopped caesar salad would be another fun fillling as the bread cases work as a substitute for the croutons.

Source - taste.com.au