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Title: Summer Panzanella
Categories: Breads, Vegetables, Herbs
Yield: 4 servings
1/2 c Extra-virgin olive oil,
- divided
4 tb Unsalted butter
3 cl Garlic; peeled, sliced
1/2 x Baguette or other good
- bread; in 1/2" cubes
4 lb Any and all kinds and colors
- of the best vine-ripened
- tomatoes available
2 tb Balsamic vinegar
Salt & fresh ground pepper
1 Handful fresh basil leaves;
- thin sliced, more for
- garnish
Set the oven @ 350°F/175°C.
In a large ovenproof skillet, heat 1/4 cup of the oil
and the butter over medium heat. When the butter has
melted, remove the skillet from heat, add the garlic and
bread cubes, and mix well. Place the skillet in the oven
and bake, stirring occasionally, until the bread is
golden and crisp, 10-15 minutes. Remove the skillet from
oven and set aside to cool.
MEANWHILE, PREPARE THE TOMATOES: If using cherry
tomatoes, halve lengthwise. For larger tomatoes, core
and slice into medium cubes. Put the tomatoes in a large
bowl, add the vinegar and remaining 1/4 cup oil, then
season to taste with salt and pepper; toss well to
combine.
Shortly before serving, toss bread and basil in with the
tomatoes. Adjust seasonings. Spoon panzanella into each
of four shallow soup bowls and garnish with sprigs of
basil.
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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