Tusca Bread and Tomato Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. Ingredients:
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) |
Directions:
1. Preheat oven to 350°F
2. In a small pan over medium heat, combine 2 tablespoons olive oil, butter and garlic. Stir about 2 minutes or until butter is melted.
3. 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.
4. 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.
5. I think it would be great on a bed of mesclun tossed lightly with a light vinaigrette.
|
|