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Bread provencale

Bread provencale
Course: Sandwiches Bakery Pastry

Cuisine: Mediterranean

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Bread provencale ingredients

  • 375 g Sausage mince
  • 3 T olive oil
  • 2 25 cm long French bread
  • -sticks
  • 425 g can Italian Tomatoes
  • -peeled, drained
  • -and chopped coarsely
  • 2483527⁄624973141 c Thinly sliced spring onions
  • c pitted green olives
  • - finely chopped
  • c Pitted black olives
  • - finely chopped
  • 2 T capers
  • 2 T Fresh basil
  • - finely chopped
  • 2483527⁄624973141 t Dried ground thyme
  • 2483527⁄624973141 t Crushed garlic
  • 2483527⁄624973141 t Black pepper
  • Salt to taste

Cooking Bread provencale

1. Sautei broken up sausage mince in olive oil until well browned, and set aside.
2. Cut ends off bread sticks and, using a long thin knife, hollow out center.
3. Place ends of bread sticks and bread from center in food processor and process to make breadcrumbs.
4. Mixi with tomatoes, onions, olives, capers, herbs, seasonings and undrained sausage mince; stuff the hollowed-out bread sticks, wrap tightly in foil and chill for 8 hours.
5. Cut ini 5 cm slices to serve.


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