Saturday, August 30, 2008

Summer Panzanella

- serves 2 -

Adapted from Saveur.


1/4 cup olive oil
2 tablespoons butter
2 cloves garlic, sliced
1/4 of a baguette, cut into 1/2 inch cubes
2 pounds tomatoes, chopped
1 tablespoon balsamic vinegar
Handful of basil, chopped
Salt and pepper


1. Preheat the oven the 350°F. Melt the butter in a large oven-proof skillet over medium heat. Pour in half of the olive oil, and let it warm for a minute. Turn off the heat, add the garlic and bread cubes. Toss until combined. Then place in the oven and cook for 15 minutes, tossing the cubes every 5 minutes or so.

2. Combine the chopped tomatoes, balsamic vinegar, and the other half of the oil. Stir until combined.

3. Add the bread to the bowl, sprinkle with the basil, and season with salt and pepper.

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