->Bread 07 <-

Serves 4 1/2 cup extra-virgin olive oil

2 cloves garlic, finely chopped

1 teaspoon ground cumin

1-pound peasant loaf, torn into 1/2-inch pieces

Salt and pepper

4 stalks celery with leaves, sliced

1 cup canned chickpeas, drained

4 ounces jarlsberg cheese, cut into 1/4-inch cubes

1/22 cup slivered almonds, toasted

1/4 cup red wine vinegar

1/2 cup golden raisins, optional

Preheat the oven to 350F.

In a large bowl, combine 14 cup olive oil, the garlic and cumin.

Add the bread and toss; season with salt and pepper. Scatter on a

baking sheet and bake, tossing occasionally, until toasted.

In the same bowl, mix the celery, chickpeas, jarlsberg, almonds,

vinegar and remaining 14 cup olive oil. Add the bread and toss. Let

stand for 1 hour. Season with salt and pepper.