Saturday, October 07, 2006
Panzanella
I know it's getting late for fresh tomato recipes, but maybe there are still some good tomatoes out there. I enjoyed eating this a lot during the hot month of July when I was in Atlanta without Steve. (We all know how he feels about tomatoes!) You can use whatever quantities of bread, tomatoes and basil you want. It's fresh, basic, yummy, and perfect for one.
Panzanella
French bread
tomatoes
fresh basil
olive oil
balsamic vinegar
garlic clove
salt
Cut French bread into bite-sized cubes and bake at 200 degrees for 15 minutes. (Or just use French bread that's already stale.) While it's baking, chop tomatoes into pieces the same size as the bread cubes. You should have about equal amounts of bread and tomato cubes. Coarsely chop fresh basil and add to tomatoes in a big bowl. In a separate bowl, mix three parts olive oil and one part balsamic vinegar. Crush a clove of garlic and put it in there, too. Put dressing in the refrig. When bread is done, salt the tomato/basil, then toss bread in. Put in plates/bowls immediately and drizzle with the balsamic vinegarette.
Panzanella
French bread
tomatoes
fresh basil
olive oil
balsamic vinegar
garlic clove
salt
Cut French bread into bite-sized cubes and bake at 200 degrees for 15 minutes. (Or just use French bread that's already stale.) While it's baking, chop tomatoes into pieces the same size as the bread cubes. You should have about equal amounts of bread and tomato cubes. Coarsely chop fresh basil and add to tomatoes in a big bowl. In a separate bowl, mix three parts olive oil and one part balsamic vinegar. Crush a clove of garlic and put it in there, too. Put dressing in the refrig. When bread is done, salt the tomato/basil, then toss bread in. Put in plates/bowls immediately and drizzle with the balsamic vinegarette.
