This recipe turns day-old bread into a masterpiece. 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.
Panzanella
Ingredients:
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
Directions:
- 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.
