Best Avocado Toast Panzanella Recipes

Roasted Carrot and Avocado Panzanella image

Provided by Justin Chapple

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound sourdough bread, cut or torn into bite-size pieces
3/4 cup extra-virgin olive oil (divided)
Kosher salt and freshly ground black pepper
1 1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds, crushed
2 teaspoons cumin seeds
1 orange, cut into wedges
1 lemon, halved
1/3 cup champagne vinegar
1 shallot, minced
1 1/2 tablespoons Dijon mustard
4 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups watercress, thick stems removed

Steps:

Preheat the oven to 400 degrees F.
On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
Meanwhile, in a large bowl, toss the carrots, 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season generously with salt and pepper and toss to mix. Spread on two large rimmed baking sheets and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.
In a small bowl, whisk together the vinegar, shallot, mustard, and the remaining 6 tablespoons olive oil. Season the vinaigrette with salt and pepper.
On a large serving platter or in a serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the watercress, season with salt and pepper, and toss to mix. Serve at room temperature.

Summer Citrus and Avocado Panzanella Salad image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 19

6 cups 2-inch bread cubes, cut from a baguette or focaccia
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
Zest and juice of 1 lemon
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 cups chopped red onion
2 cups chopped red bell pepper
1 to 2 tablespoons diced jalapeno
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups seeded and chopped English cucumber
1 1/2 cups cherry tomatoes, cut in half
1 teaspoon minced garlic
2 ripe avocados, chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F.
For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.)
For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined. Set aside.
For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool.
Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy!