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Wednesday, November 30, 2011

Bread salad with Gorgonzola cheese

This crunchy salad is a great way to begin a meal.


3 thick slices ciabatta or other rustic
country-style bread, toasted and cut into
bite-sized chunks
2–3 tbsp olive oil
handful of fresh basil leaves, torn
1⁄2 x 7oz (200g) jar roasted red peppers,
drained and sliced
4 tomatoes, coarsely chopped
handful of toasted pine nuts
4oz (115g) Gorgonzola, Dolcelatte, or blue
cheese, cut into small cubes
sea salt and freshly ground black pepper


1. Put the bread in a large bowl,and drizzle with the olive oil. Add the basil, and season with salt and
pepper. Toss together; then let stand for about 10 minutes to develop all of the flavors.
2. Add the peppers, tomatoes, pine nuts, and cheese, and toss gently to mix. Serve on its own or with cold cooked meats.

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