Saturday, July 27, 2013

Grilled Peach Panzanella

Here is a summary of this lengthy recipe, which you should make because it involves chewy grilled bread, velvety grilled peaches, fresh cherry tomatoes, and basil, like so:

[Annalise is going to add the picture she took here!  She is visiting me and does not approve of my usual, crappy, overly-zoomed-in iphone pics.]

One loaf of ciabatta or similar (the pop-it-in-your-oven kind from King Soopers is A-OK)
4 large peaches
2 cups cherry or grape tomatoes (or whatever tomatoes)
5 TB citrus-infused olive oil
3 TB apple cider vinegar
2 shallots
1 clove garlic
Large handful fresh basil
Salt & pepper & sugar

1.  Combine vinegar, finely sliced shallot, and a pinch each of salt and sugar and set aside.

2.  Halve or chop tomatoes, toss in 3 TB olive oil + salt + finely sliced garlic clove, and set aside.

3.  Slice bread loaf in half horizontally (so you separate the top of the loaf from the bottom of the loaf).  Brush with 1 TB oil, salt, and place on grill to toast.  When toasted, chop or tear into bite-sized pieces; toss with vinegar mixture, then with tomato mixture.

4.  Slice up peaches, toss in last TB olive oil + salt, and grill.  Once nicely roasted, toss them into the rest of the ingredients, add the basil (chopped), more salt and pepper if needed, and eat.  

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