Ingredients
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1/2 cup extra virgin olive oil
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2 garlic cloves, finely chopped
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1 teaspoon ground cumin
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country bread, torn into about 1/2 inch pieces
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1 cup canned chick-peas, drained
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4 ounces jarlsberg cheese, cut into about 1/4 inch cubes
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1/2 cup slivered almonds, toasted
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1/4 cup red wine vinegar
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4 stalks celery & leaves, sliced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
- Add the bread and toss.
- Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
- In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
- Add the bread and toss. Let stand for 1 hour.
- Season with salt and pepper if you want.
- Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.