Prep 10 mins
Cook 15 mins
I found this recipe in Sunset Magazine June 2006. Have not had a chance to try it yet but it looks like a panzanella that I'd be likely to have the ingredients on hand for and looks quick to put together. They suggest serving it with a selection of fruits and cheeses. The prep time is a guess since I haven't tried the recipe yet.
- 7 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 garlic cloves, peeled and coarsely chopped
- 1 (12 inch) baguette
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt or 2 teaspoons sea salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 8 tomatoes (3 lbs)
- 1⁄2 cup fresh basil leaf, torn
- mesclun (optional)
- balsamic vinaigrette (optional)
- fruit (optional)
- cheese (optional)
- Preheat oven to 350°F
- In a small pan over medium heat, combine 2 tablespoons olive oil, butter and garlic. Stir about 2 minutes or until butter is melted.
- Cut baguette into 1/2 inch cubes. Put in a 10 x 15 inch baking pan and drizzle oil-butter mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let cool in pan.
- Mix remaining olive oil, vinegar salt and pepper in a bowl, then stir in tomatoes and bread cubes. (If the tomatoes are large, chop them before stirring in.) Serve at room temperature.
- I think it would be great on a bed of mesclun tossed lightly with a light vinaigrette.