Panzanella Salad Tarts

The ingredient of Panzanella Salad Tarts

• 24 slices 1 1 2 packets white bread
• 1 3 cup 80ml further 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 tbsp small capers rinsed drained
• 2 tsp red wine vinegar
• 24 x 7cm long basil leaves

The Instruction of panzanella salad tarts

• preheat oven to 190u00b0c using a rolling pin flatten bread slices then cut out 24 rounds from bread using a 7cm pastry cutter
• intensify 1 4 cup 60ml oil and garlic in a small bowl grease two 12 hole 5cm tart tin trays past oil mixture press bread rounds into tart tins after that using the bottom of a small glass press beside firmly in relation to bread to fit into base and corners brush generously next oil incorporation combination and bake in oven for 20 minutes or until golden set aside to cool
• improve tomatoes olives capsicum capers vinegar and long lasting oil in a bowl and season subsequently salt and pepper just prematurely serving line bread cases afterward basil leaves subsequently next spoon in tomato filling serve

Nutritions of Panzanella Salad Tarts

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