Heirloom Tomato Panzanella
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Red Onion (minced)1 tbsp
Garlic (minced)1 cup
Extra-Virgin Olive Oil2 tbsps
Lemon Juice (fresh)2 tbsps
Basil Leaves (chopped fresh)2 cups
Arugula (trimmed)1 cup
Unsalted Butter6 tbsps
Grated Parmesan (finely)Directions:
1
Preheat oven to 375 degrees F and preheat a cookie sheet in it
2
Melt the butter in a large skillet over medium heat and cook until it foams
3
Add the garlic and cook until fragrant, about 30 seconds to 1 minute
4
Add the bread cubes and toss to coat with the butter
5
Season with salt and pepper
6
Transfer the bread to a baking sheet
7
Immediately sprinkle with the cheese and toss again while warm to melt the cheese
8
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes
9
Let cool
10
Store in an airtight container
11
Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread
12
Also note that I recommend grating the Parmesan finely so that it will stick to the bread better