Rosa tomato Panzanella

Recipe from: 26 February 2011

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 2
    Rosa or cherry or vine tomatoes – really ripe and room temperature
  • 2 -3
    slices sourdough bread or ciabatta.
  • 1
    clove garlic
  • 12
    black olives, torn in half
  • half a fresh mozzarella ball, torn in bits (or 4 tbspn Parmesan shavings)
  • 4
    anchovies torn in bits (optional)
  • handful
    sweet basil leaves
  • 2
    toasted pine nuts
  • 1
    block (5g) dark chocolate (or a tspn brown sugar)
  • good quality extra virgin olive oil
  • smoked red wine vinegar (or balsamic vinegar)


10 mins
Squash the garlic clove with the flat side of a knife’s blade and rub the bread with it.
Drizzle bread with a little bit of oil. Tear the bread into chunks (most people remove the crusts, but they don’t bother me).
Place in a 180C oven to crisp up a little. (If the bread is not firm, it will go soggy).

Cut tomatoes in half and combine with all the other ingredients.
Mix with the crisped bread.
Drizzle with a glug of olive oil and a splash of vinegar

Reprinted with permission of Forage.
To visit Forage’s blog, click here.

Read more on: starch


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