Panzanella (Bread Salad with Fresh Tomatoes)
panzanella is an italian bread and tomato salad made with garlic, basil, 
parsley, olive oil, and vinegar. while this recipe calls for toasting 
the bread, variations include soaking the bread in water before tossing 
it with the remaining ingredients. 
makes 8 servings 
preparation time: 15 minutes 
1   baguette, 24-inch, preferably 2 days old
1/2 cup  plus 3 tablespoons extra virgin olive oil
1 Tbsp  butter
1/4 cup  garlic, chopped
2 lb.  tomatoes
1/2 cup  balsamic vinegar
2 tsp  salt, or to taste
1 tsp  freshly ground black pepper, or to taste
1 bunch  basil
1/2 cup  parsley, roughly chopped
cut the baguette into 1-inch by 1-inch cubes. if you are using a fresh 
baguette toast the cubes in a 350°f oven for 1 to 2 minutes or until 
crisp and dry, stirring occasionally if necessary. 
place the butter and 2 tablespoons of the olive oil into a 10-inch sauté 
pan over medium low heat. allow the butter to melt and then add the 
garlic. sauté the garlic for 2 to 3 minutes until it is translucent, but 
not brown. toss the cooked garlic, butter and oil with the diced bread. 
slice the tomatoes and place in a large bowl. add the vinegar, remaining 
olive oil, salt and pepper. 
layer one-quarter of the basil leaves on top of each other and roll into 
a tight bunch. thinly slice the bunch of leaves cross-wise to create 
long strips of basil approximately 1/8-inch thick. 
just before serving, toss the bread, basil, and parsley with the 
tomatoes. adjust the seasoning with additional salt and pepper if 
the culinary institute of americas gourmet meals in minutes offers clear 
instructions and easy-to-master techniques for appetizers, soups, salads, 
meat, poultry, seafood, vegetarian, side 
dishes, and desserts. 
personal chef brian koning 
chef2chef recipe club member forum: 
archive: at: 
(ID: 5977) Mirror: Sat, Oct 2, 2004

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