On a Sunday evening just before all the madness of another week starts again, I like to just kick back and relax! That is why I usually choose something easy like sandwiches for dinner. Please don’t frown! Nobody said sandwiches had to be boring!
I have been experimenting with baking my own bread for the past few weeks and had some left over from one that I made on Saturday. So in the good spirit of waste- not -want -not, I put my day old loaf to good use.
As I do not want to go through any more trouble than snapping off the lid of a container or two I made sure that I bought some great goodies from TasteCafé at the Pretoria’s Farmer’s Market on Saturday morning. Yes, unfortunately you need to get up early…The market starts at 5h30 am until 9h00 am. I promise it is worth it if you are into fresh produce and lovely deli products. TasteCafé sells the most delicious deli items you could dream of. I was lucky enough to get a tub of Tomato Confit and Spinach and Basil Pesto this Saturday morning from them. If you are ever at the market you simply must drop by to savor all of Willie’s lovely organic products. You will, like me, be sure to go back for more!
Any case, back to the how-to of making these delicious sarmies.
Recipe:
Ingredients:
- a Few slices of your favorite bread. (Ciabatta or one or another rustic loaf will do just fine.)
- Olive oil (I used a Basil Infused Olive Oil to further enhance the basil taste)
- A tub of TasteCafé’s Tomato Confit
- A tub of TasteCafé’s Spinach and Basil Pesto
- Goat’s Cheese
- Avo slices
- Pitted Olives ( I adore Rhebokskraal McGregor’s Marinated Olives in Honey and Garlic)
- 10 -12 fresh Basil leaves
- Sea Salt and Black Pepper
- Balsamic Vinegar
Method:
- Preheat your oven to 200 °C
- Rub some Olive Oil on the slices of bread
- Place the Bread onto an oven tray and toast for about 5 minutes or until crispy and golden and remove from the oven
- Spread the Pesto onto the toasted Bread
- Place slices of Goat’s Cheese onto the Basil Pesto layer
- Top with the Tomato Confit, Olives, and Avo slices
- Scatter the Basil leaves on top
- Drizzle with a little bit of olive oil and balsamic vinegar
- Season with Sea Salt and a grind of fresh Black Pepper
Enjoy with a fruity glass of white wine!
