Spicy Moroccan Bread Salad - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1 teaspoon ground cumin
country bread, torn into about 1/2 inch pieces
4 stalks celery & leaves, sliced
1 cup canned chick-peas, drained
4 ounces jarlsberg cheese, cut into about 1/4 inch cubes
1/2 cup slivered almonds, toasted
1/4 cup red wine vinegar

Preparation

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.