You had a great dinner party last night.
The guests made up the perfect group. Conversation flowed effortlessly ... everyone stayed late ... and raved about what a good time they had.
The wine selection was just right.
And of course the food turned out perfect!
In fact it the food was so good, everyone opted for seconds, so there aren't any leftovers.
Your only mistake? You bought too much bread!
You just never know with bread. Sometimes the guests devour it, and other times it gets wasted.
But not today! This recipe turns day-old bread into a masterpiece.
Now when you read this recipe, you may think ... really?!
But this panzanella recipe is extremely tasty. Think of it like cold pizza taken up a few notches ... an interesting twist on the classic mozzarella and tomato appetizer if you will.
I was skeptical when my good friend introduced me to it. And was more than pleasantly surprised by its incredible flavor.
So the next time you have day-old bread, don't worry about wasting it. You have the perfect recipe to turn it into something extraordinary.
Until our next meal,
Rebecca
Panzanella
Panzanella
- 4 Cups Cubed Whole-Grain Country Bread
- 3 Tomatoes Chopped
- ½ Red Onion, Thinly Sliced
- ¼ Cup Reduced-Sodium Fat-Free Chicken Broth
- 2 Tbs. Red Wine or Balsamic Vinegar
- ½ Tsp Salt
- ¼ Tsp Freshly Ground Black Pepper
- 1 Cup Mini Mozzarella balls, Quartered
- 1 Cup Roasted Red Pepper, Thinly Sliced
- 1/4 Cup Pepperoni, Thinly Sliced
- ¼ Cup Packed Fresh Basil
- 1 Tsp Chopped Thyme
- Place bread, tomatoes, onion, broth and vinegar in a bowl.
- Add salt, pepper, thyme and basil.
- Stir to coat, breaking up bread cubes.
- Add mozzarella, red pepper and pepperoni.
- Stir to coat.
- Refrigerate 1 hour before serving
- Dived among 4 bowls.
Tip: Make sure you buy a dense multi-grain bread. If you make this with something light and airy like french bread, the bread will just turn out soggy.
