Turkish Bread Pissaladiere

Goodman Fielder Food Service
Turkish Bread Pissaladiere

Turkish Bread Pissaladiere

Posted on 13th September 2017
Dress-up your turkish bread with this Pissaladiere recipe. It can be served as an entree or as a share starter plate.
Makes 5, scale as needed.

Ingredients

AmountMeasureName
1 each QBA Turkish Bread
60 mL Olive Oil
5 each White Onions
2 each Garlic Cloves
4 each Roma Tomatoes
15 g Thyme Leaves
20 each Anchovy Fillets
30 each Black Nicoise Olives
0 each Salt & Pepper (To taste)

Method

Raw ingredients for Turkish Bread Pissaldiere dish

Step 1

To prepare for the dish, which can be used as an entrée, peel and finely slice the onions and garlic, and peel the leaves off the thyme. Then, blanch the tomatoes by placing them in boiling water for 15 seconds or until the skin begins to peel away. Peel the skin off and squeeze the juices out of the tomatoes, then slice them into cubes.

Preparing the ingredients

Step 2

On the stovetop, heat olive oil in a large heavy-based saucepan on low heat, then fry the onion, garlic and thyme until soft. Increase the heat to medium and add the tomatoes and sugar. Stir occasionally, until the tomato breaks down and the sauce thickens. Season to taste and put aside.

heating ingredients over the stove

Step 3

Spread a thick layer of the onion mixture over the Turkish bread, arrange the anchovies on top in a criss-cross pattern and place an olive in the centre of each diamond.

Spreading the mixture over the loaf

Step 4

Place the loaded bread on an olive oil greased tray and place in a preheated 180 degrees oven for 10 to 15 minutes. While the loaf cooks, create a mixed-leaf salad in a bowl and dress with olive oil and vinegar. There is no need to add salt to the salad, as there is plenty of salt with the anchovies and olives on the bread.

Taking the loaf out of the oven and dressing a salad

Step 5

To serve, slice the loaf equally and place on a serving board along with the fresh and simple salad.

Final product of the Turkish Bread Pissaldiere

Message from chef Laurence Griffen

Laurence Griffen

If you are looking for a new sharing or entree dish, this recipe is the one to try. It just bursts with flavour and melts in your mouth with every bite.

See more ideas from Laurence Griffen

31st August 2017

Pork Katsu Sando on Lawson's Original White

Chef Laurence's Japanese pork sandwich, Pork Katsu Sando, is a recipe that will win over your restaurant visitors. Try it out with these four easy steps.
8th August 2017

Beef Brisket Pie with ETA BBQ Sauce

Looking for a new way to serve the tradition meat pie? Chef Laurence's Beef Brisket with BBQ Sauce is easy to create, and is full of punchy flavours.
28th May 2017

Raspberry, Mascarpone, Grappa and White Chocolate Tartlets

Have you been looking for a new dessert that is packed with flavour but also easy to make? Well look no further - Chef Laurence has shared his delicious creation of the raspberry, mascarpone, grappa and white chocolate mini-tartlets.

More ideas

Vegan Tempura Zucchini Flowers Stuffed With Cashew Cheese

19th February 2019
Chef Adam whips up this delicious vegan-inspired dish using our Praise Lite Mayonnaise, which contains no animal or dairy products. Check it out!

Oysters Kilpatrick

8th May 2018
Add these Oyster Kilpatrick to your menu today. They are perfect for a weekend snack or as a shared plate for your guests as part of a seafood platter.

Spinach and Cream Cheese Triangles

13th February 2018
These spinach and cream cheese triangles make the perfect finger food option for any catering event.

Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign Up for GF Foodservice News