Hectic Herb Bread
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Hectic Herb Bread
Ingredients
6 slices of Coles Sourdough
1 bunch rosemary - leaves removed and roughly chopped
1 bunch parsley - leaves removed
1 large brown onion - diced
1 head of garlic - peeled and roughly chopped
1/2 punnet cherry tomatoes - halved
150ml Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Cracked Black Pepper, to season
Method
Place a large frying pan over a medium to high heat. Add a couple of tablespoons of the olive oil and add in the onion and garlic. Sweat down for 5 minutes making sure you don’t burn the onion or garlic. Add the chopped rosemary and continue to cook down for another 2 minutes or so.
Next, add the tomatoes. cook down the tomatoes until the start to soften and collapse. This should take about 5 minutes. Take the pan off the heat and leave to cool.
Add the mix to a blender, as well as the parsley leave and olive oil and salt and pepper. Pulse the mixture until it just starts to come together.
Toast the sourdough pieces and as soon as they come out of the toaster, spread with the garlic and rosemary mix. Optional: top with parmesan cheese for extra flavour.
Recipe by Andy Allen
