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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Panzanella is very versatile. You can add whatever kind of berry you like! Make sure to use a thicker, country-style bread for best results. I use Rye or Multigrain bread. Ingredients:
1/4 cup + 2 tablespoon brown sugar. |
1/4 cup salt-free butter. |
1 day-old loaf of dark rye bread, medium diced. |
1 pint of strawberries. |
1/2 cup raspberries. (opt) |
7 oz container plain yogurt. |
walnuts. (for garnish.) |
Directions:
1. Pre-heat oven to 325 - 350F degrees.
2. In a pot, melt the 1/4 cup of butter. Add the 1/4 cup of sugar, stir until the sugar has dissolved then remove from heat.
3. Add the cut up bread to the pot and mix until the bread is coated well. Arrange bread into a single layer on a baking sheet, and cook until crunchy. (About 12-15 minutes)
4. Place HALF of the strawberries and 1/2 cup of raspberries in a bowl and mash them, adding the remaining 2 tablespoons of brown sugar. (You can use honey if you'd like.)
5. When bread cubes are finished baking, and cooled off, add the strawberries/raspberries to it. This will act as the dressing. Mix well. Then, add the remainder of the chopped strawberries and toss.
6. Garnish the Panzanella with Yogurt and Walnuts (or your choice of nuts.)
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