Best Panzanella Tomato Toast With Crispy Capers And Basil Leaves Recipes

Heirloom Tomato Panzanella image

Provided by MsPia

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
1 small French bread, cut into slices
kosher salt
2 heirloom tomatoes, cut in wedges
1 pint red pear tomatoes or 1 pint cherry tomatoes, halved
1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Nutrition Facts : Calories 135.3, Fat 12.6, SaturatedFat 1.8, Sodium 179.4, Carbohydrate 5.5, Fiber 1, Sugar 1.6, Protein 1.1

Panzanella Tomato Toast with Crispy Capers and Basil Leaves image

Provided by Rebekah Peppler

Yield 6 Servings

Number Of Ingredients 11

1/2 cup olive oil
1/4 cup drained, dried capers
Kosher salt
15 washed, well-dried fresh basil leaves
1/2 large English hothouse cucumber, quartered, sliced 1/4" thick
1 pound heirloom tomatoes, chopped (about 3 cups)
1/4 cup thinly sliced red onion
2 tablespoons red wine vinegar
Freshly ground black pepper
6 slices sesame-seeded Italian bread or country bread, toasted
2 garlic cloves, halved

Steps:

Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.