Enjoy garden-fresh tomatoes in this simple Panzanella recipe, a popular bread
salad from central Italy. It's made with chunks of ripe Roma tomatoes, olive oil,
vinegar, fresh basil, a dash of salt, and crispy cubes of toasted bread classically
flavored with our delicious Roasted Garlic & Herb Spreadable Butter.
8 ounces Italian or sourdough bread (about 4 slices), cut
into 1/2-inch cubes
4 to 6 tablespoons Challenge Roasted Garlic & Herb Spreadable Butter
2 tablespoons Balsamic vinegar
4 tablespoons olive oil
1/4 teaspoon salt
8 (2-2 1/2 pounds) medium sized Roma tomatoes (or other firm ripe tomatoes) cut into large cubes or wedges
1/4 cup chopped fresh basil (plus
additional leaves for garnish)
Set oven to 350 degrees F.
Place roasted garlic & herb butter into a 10 x 15-inch baking pan and place
in oven to melt.
Add bread cubes and mix well to thoroughly coat the bread cubes.
Bake 15 minutes or until golden, stirring occasionally. Remove from oven and
allow to cool.
In a bowl combine olive oil, vinegar and salt. Stir in tomatoes, basil and bread.
Serve immediately garnished with basil.
Croutons and tomato mixture can be prepared individually and combined just