Pumpernickel Mozzarella Heirloom Tomato Panzanella Recipes

PUMPERNICKEL, MOZZARELLA & HEIRLOOM TOMATO PANZANELLA

Steps:

• Mix together bread, cucumber, red bell pepper, onion, cheese, tomatoes, and basil in a large bowl.
• Whisk together remaining ingredients to make the vinaigrette. Pour vinaigrette over the salad and toss until evenly coated.
• Serve and enjoy!

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

HEIRLOOM TOMATO PANZANELLA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
• Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
• Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.

HEIRLOOM TOMATO PANZANELLA

Steps:

• Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
• Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

HEIRLOOM TOMATO TARTS

Steps:

• Preheat the oven to 375°F.
• Place sliced tomatoes on a non-stick baking tray and drizzle with olive oil; season with salt and pepper then place into the oven.
• Roast for 20 minutes or until the tomatoes are soft and caramelizing around the edges.
• Remove from the oven and allow to cool slightly; turn the oven down to 325°F.
• Roll pastry out thin and place on a paper-lined baking sheet; score the edges to make a border; make sure not to slice through the pastry. Then bake halfway (for approximately 10 minutes); remove from the oven.
• place tomatoes and mozzarella on the pastry, alternating the two.
• brush the edges of the pastry with the beaten egg.
• Drizzle a little olive oil over the tomatoes and mozzarella; season with salt and pepper.
• Place back in the oven for approximately 10-15 minutes; until the pastry is crisp and golden.
• Remove from the oven and top with fresh basil leaves.

PANZANELLA

Steps:

• Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
• Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
• Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
• Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
• In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
• Set aside for flavors to meld for half an hour before serving.