Best 3 Baked Panzanella Caprese Recipes
**Baked Panzanella Caprese: A delightful twist on the classic Italian salad**
A delightful and innovative take on the classic Italian salad, Baked Panzanella Caprese combines flavors and textures to create a dish that is both satisfying and refreshing. This recipe takes the traditional Tuscan bread salad and transforms it by baking the croutons to a golden crisp, adding depth to their flavor. The combination of fresh mozzarella and juicy tomatoes, along with the tangy balsamic glaze, creates a harmonious balance that is sure to impress. Whether served as a main course or a side dish, Baked Panzanella Caprese is a delectable culinary experience that brings the essence of Italy to your table.
**Inside the article, you will find:**
- A detailed recipe for Baked Panzanella Caprese, including step-by-step instructions and a list of ingredients.
- Tips and suggestions for selecting the freshest ingredients and achieving the perfect texture for the croutons.
- Variations on the classic recipe, such as adding grilled vegetables or different types of cheese.
- A discussion of the history and cultural significance of panzanella, exploring its roots in Italian cuisine.
- A guide to choosing the right wine to pair with Baked Panzanella Caprese, enhancing the overall dining experience.
BAKED CAPRESE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 8 to 12 appetizer servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
- Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
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.
CAPRESE PANZANELLA
Fresh mozzarella and basil elevate the classic Italian bread salad to something even more special. Quite possibly the perfect summer salad.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 14
Steps:
- Add 2-3 tablespoons of the olive oil to a large saute pan, and warm over medium heat.
- Keeping the heat on medium, add the bread cubes and the salt, and toss.
- Stir frequently for about 10 minutes, until the cubes are well toasted. Whenever the pan dries out, add a little more olive oil, about a tablespoon at a time.
- Remove bread cubes from heat and allow to cool completely.
- Seed and dice the tomatoes and add to a large bowl. I keep the tomato chunks large - about the same size as the bread cubes.
- Cut the cherry tomatoes in half and add them to the bowl.
- Give the basil a couple of rough chops, and throw it in.
- Dice the mozzarella and add that to the bowl, too.
- Add the cooled bread cubes.
- Make the viniagrette in a small bowl, whisk together all the ingredients.
- Pour the vinaigrette over the bread, veggies, basil, and cheese, and toss gently until well incorporated.
- Let sit for just a few minutes so the bread can soak in just a little of the vinaigrette.
- Add a little more salt and fresh ground pepper to taste, and serve immediately.
Tips:
- Use fresh, ripe tomatoes for the best flavor. Store-bought cherry tomatoes are often a good choice since larger tomatoes can be watery.
- If you don't have a loaf of stale bread, you can make your own by baking a loaf of bread and letting it sit out at room temperature for a day or two.
- Use a variety of cheeses to make the salad extra flavorful. Mozzarella, provolone, and parmesan are all good choices.
- If you don't have balsamic vinegar, you can use a different type of vinegar, such as white wine vinegar or red wine vinegar.
- Serve the salad warm or at room temperature. If you serve it cold, the flavors will not be as pronounced.
Conclusion:
Baked panzanella caprese is a delicious and easy-to-make salad that is perfect for a summer meal. It is a great way to use up leftover bread and tomatoes, and it is also a good source of vitamins and minerals. The salad can be served as a main course or as a side dish. It is sure to be a hit with your family and friends.
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