Spicy Moroccan Bread Salad

• 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

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
3. Add the bread and toss.
4. Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
5. In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
6. Add the bread and toss. Let stand for 1 hour.
7. Season with salt and pepper if you want.
8. Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.

extra virgin olive oil, garlic, ground cumin, country bread, stalks celery, chickpeas, jarlsberg cheese, slivered almonds, red wine vinegar

Taken from www.food.com/recipe/spicy-moroccan-bread-salad-295984 (may not work)