Cooking Instructions
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Step 1
For the croutons, roughly tear the
Sourdough Bread (4 slices)
into bite-sized pieces and place in a bowl. Drizzle over a little olive oil and roughly tear over the
Fresh Rosemary (2 sprigs)
.
Step 2
Add in the
Garlic (1 clove)
, season the bread with
Coarse Sea Salt (to taste)
, and scatter over a lined baking sheet.
Step 3
Toast the sourdough croutons on the lower rack for 10-15 minutes or until lightly golden.
Step 4
To assemble the Panzanella, combine the
Heirloom Tomatoes (2 cups)
with the
Balsamic Vinegar (2 Tbsp)
,
Fresh Oregano (2 sprigs)
,
Anchovy Fillets (1)
, and
Capers (to taste)
.
Step 5
Drizzle over about
Extra-Virgin Olive Oil (2 Tbsp)
and season the salad with salt and
Ground Black Pepper (to taste)
. Just before serving, stir through the sourdough croutons. Enjoy!
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