Recipes

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Pane di Casa Panzanella Salad

Serves 4-6 as an appetizer

Ingredients

Dressing:
1/8 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 tsp dijon mustard
1 tsp honey
Sea salt and black pepper
Tiny pinch of chilli flakes

Croutons:
Pane di Casa Half Baguette, sliced
1 Tbsp olive oil
1 Garlic clove, halved
1/8  cup parmesan cheese,
Freshly ground black pepper

Salad:
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, halved
Handful fresh basil
Handful parsley, chopped
Small avocado, diced
Sea salt and black pepper

Method

Dressing:
Add all ingredients to a glass jar and shake until combined.

Croutons:
Increase oven temp to 375°F. Rub each piece of bread with cut side of garlic, drizzle with olive oil then sprinkle with Parmesan cheese. Toast in oven for 10-12 minutes, or until golden brown. Slice into cubes and set aside.

Salad:
Place tomatoes, olives, herbs and avocado into large bowl and add dressing then toss. Add the bread and toss again to combine. Allow to sit for 15 minutes for the flavours to develop and for the bread to soften.