TUSCAN BREAD AND TOMATO SALAD (PANZANELLA)

TUSCAN BREAD AND TOMATO SALAD (PANZANELLA) image

Yield 6 to 8

Number Of Ingredients 9

Previous Next

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

Steps:

1. Preheat oven to 35o degrees. 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 inot 1/2-inch cubes and put in 10- 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.