Detailed step-by-step description of how to cook the dish "Panzanella salad tarts". Try it by all means
- 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.
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