Tuscan Bread and Tomato Salad (Panzanella)

Tuscan Bread and Tomato Salad (Panzanella) Recipe
Thayer Allyson Gowdy
Prep and Cook Time: 40 minutes. Notes: Serve with a selection of fruits and cheeses.

Yield:

Makes 4 servings

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 420
Caloriesfromfat 69 %
Protein 5.6 g
Fat 32 g
Satfat 7.4 g
Carbohydrate 32 g
Fiber 5.4 g
Sodium 1260 mg
Cholesterol 16 mg

Ingredients

7 tablespoons extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, peeled and coarsely chopped
1 12-inch length of baguette
2 tablespoons balsamic vinegar
2 teaspoons kosher or sea salt
1/4 teaspoon coarsely ground black pepper
8 very ripe assorted tomatoes (3 lb.), large ones chopped
1/2 cup basil leaves, torn into pieces or cut into ribbons

Preparation

1. Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.

2. Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.

3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.

Note: Nutritional analysis is per serving.

Note:

The Apple Farm, Philo, CA,

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note