Grilled Bread Pane Alla Grillia Courtesy Giada De Laurentiis Recipes

GRILLED BREAD (PANE ALLA GRILLIA) COURTESY GIADA DE LAURENTIIS

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise.
• Then cut each half into 1-inch slices.
• In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.
• Working quickly, drizzle the toasted sides with extra-virgin olive oil.
• Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread.
• It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread.
• Sprinkle with salt and pepper, and serve warm.

TOASTED CIABATTA WITH BALSAMIC SYRUP

Steps:

• Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
• Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.

PANZANELLA

Steps:

• Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
• Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
• Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
• In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
• Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
• Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
• Garnish with the basil sprigs and serve.