Goat's cheese and tomato salad croutons
1 medium, vine-ripened, deseeded, finely chopped
¼ small, finely chopped
White sourdough bread
4 slice(s), (45g each)
1 x 3 second spray(s)
1 clove(s), halved
1 tbs, baby
- Combine tomato, onion, oil and vinegar in a small bowl. Cover and set aside for 30 minutes.
- Using a 7cm round cutter, cut 1 round from each slice of bread. Preheat a barbecue or chargrill over medium-high heat. Lightly spray bread rounds with oil and cook for 1 minute each side or until golden. Rub each crouton with cut side of garlic.
- Spread each crouton with goat’s cheese. Top with tomato salad and serve sprinkled with basil.