Delicious baked sourdough perfectly paired with tomato and mozzarella.
INGREDIENTS
slices of sourdough bread or baguette
olive oil
1 clove garlic, peeled
METHOD
Preheat the oven to 180˚C.
Lightly brush both sides of the bread with olive oil and place in a single layer on a baking tray.
Bake for 5 minutes and check to see if the undersides are golden. Turn and bake for another few minutes until crisp then while still hot, rub one side with the clove of garlic. Cool.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.