Spicy Moroccan Bread Salad

I had purchased a baguette for something, I can’t remember what and I didn’t end up using it. The baguette sat on the counter making me feel guilty for days. I hate wasting food and needed a plan.

I found a recipe for this Spicy Moroccan Bread Salad and it turned out to be a real treat. The cumin-scented bread with the Jarlsberg cheese was the perfect complement. This salad was my lunch for several days and it never got soggy. I loved it and is a great take on bread salad in general.

This would also be perfect with a meal. Don’t wait to make this, have it tonight.

Here’s what you will need: Extra-virgin olive oil, garlic, baguette, celery, chickpeas, Jarlsberg cheese, slivered almonds, red wine vinegar, salt and pepper.

Prepare your celery by slicing the ribs along with the leaves into bite-sized pieces and toast your almonds.

In a large bowl combine 1/4 cup extra-virgin olive oil, 1 teaspoon ground cumin and 2 cloves crushed garlic. Add the cubed bread and toss. Season with salt and pepper. Scatter on a baking sheet and bake in a 350 degree oven, tossing occasionally until toasted.

In the same bowl, mix the celery, chickpeas, Jarlsberg, almonds, vinegar and remaining 1/4 cup olive oil. Add the bread and toss. Let stand for at least one hour. Season with salt and pepper.

Plate it up and enjoy.

If you want to add some sweetness, golden raisins would be a good choice. Otherwise, enjoy it just as it is.

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