* Exported from MasterCook *
Panzanella
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices stale hearty bread
1 clove garlic -- peeled and cut in half
4 medium tomatoes -- ripe
1/2 cup red onion -- (2 1/2 oz), diced
1/4 cup fresh mozzarella cheese -- (smoked is
nice), cut into 1/4" cubes
10 fresh basil leaves -- minced
2 cloves garlic -- minced
2 tablespoons balsamic vinegar -- or red wine vinegar), 1 oz
3 tablespoons extra virgin olive oil -- (1 1/4 oz)
salt and pepper -- to taste
Grill or broil both sides of the bread slices until lightly toasted.
Peel and cut one clove of garlic it half, and rub evenly over the
toasted slices while they're still warm; let them cool. Cut the
slices into 1/2-inch cubes.
Combine the tomatoes, onion, cheese, basil, anc minced garlic in a
large serving bowl. Toss gently to combine.
Just before serving, stir in the bread, letting it soak, up the
tomato juice for a minute or two.
Spoon in the vinegar and olive oil, then toss well and season to
taste with salt and pepper. Serve immediately.
Description:
"Any leftover bread can be used to make this perfect summer
salad. It's best served right away at room temperature."
Source:
"King Arthur Flour Baking Sheet, Summer 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 145 Calories; 9g Fat (53.1%
calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber;
4mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.