Categories: Appetizers, Snacks, Tomatoes, bread

Ingredients

• 24 6" bamboo skewers or cocktail picks
• loaf of rustic Italian or French bread, stale or not, cut into 1" cubes (same size as the tomatoes and mozzarella balls)
• olive oil
• garlic powder
• 24 ciliegine in water (fresh mozzarella balls)
• 24 ripe cherry tomatoes
• 24 large fresh basil leaves
• Dressing:
• 3 tbsp balsamic vinegar
• 6 tbsp extra virgin olive oil
• sea salt & black pepper
• 1 garlic clove, minced

Directions

1. Make dressing and set aside.

2. Toss the bread cubes with olive oil and garlic powder in a bowl and bake on a cookie sheet at 375F for about 10-12 minutes until nice and crispy. This also works well in a toaster oven, done in a few batches.

3. Now your croutons are made and you are ready to assemble!

4. You can make as many skewers as you like, and thread them in any order. You can even put 2 mozzarella balls on one skewer! Be daring!

5. I like to have 2 croutons to 1 tomato and 1 cheese ratio, but sometimes I mix them up.

6. Wrap a basil leaf around each mozzarella ball.

7. Thread the skewers as you like and place them all on a platter.

8. 30 minutes before serving, drizzle the dressing over the panzanella and let the bread cubes soak up the juices.

Email to a friend | Print this recipe | Back