Panzanella salad tarts

A new take on the classic Italian bread salad, these tarts look impressive and are simple to make.

Makes 24
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 filling as the bread cases work as a substitute for the croutons.

24 slices (11/2 pkts) Noble Rise
Traditional 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
11/2 tbs small capers, rinsed, drained
2 tsp red wine vinegar
24 x 7cm-long basil leaves

1. Preheat oven to 190ºC. Using a rolling pin, flatten bread slices on a chopping board. Cut out 24 rounds from bread slices using a 7cm pastry cutter. 

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2. 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.


3. Combine tomatoes, olives, roasted 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.

Words & recipes: Sophia Young. Photography: Ben Dearnley. Styling: Amber Keller. Food preparation: Lisa Featherby.

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