It’s September. It’s the middle of September. Where I grew up, by this time in the month we were already wearing long pants, light sweaters, and even cozy jackets. Here in Texas? Not so much. It was 94 degrees here today. Now how in the heck am I supposed to completely get into Fall recipes (and my fabulous Fall wardrobe!) with this weather? I know, I know. I’m whining AGAIN. First World problems, right?
Well, one benefit of this type of “Fall weather” is that “Fall recipes” can encompass things that may only show up during the Summer in other parts of the country. Like what, you ask? Well, tasty Summer tomatoes, for one. I can’t get enough of them, as many of you may know (um, hello Grilled Green Tomatoes, Tomato Pesto, Balsamic Cherry Tomatoes, Caprese Salad), I have a problem. And as a result, I am regularly finding new ways to get these beauties into recipes of all types.
Another thing that I am obsessed with are small plates. I could eat appetizers for every meal. A little bit of this, a little bit of that–the palate never becomes bored that way! I mean, I even waxed poetic about tapas (small plates) in a recent post about my vacation. Yes, therapy has been suggested to me on more than one occasion.
Panzanella, for those of you not sure what the heck that is, is basically a bread salad. Rumor (or legend?) has it that it was borne out of the need for people to make use of day-old bread, and they would toss in with the bread whatever else they had on hand. Then they’d finish it all off with a good glug of olive oil. While I always consider it an Italian dish, there are variations in nearly every culture that features a lot of bread. Whichever culture came up with it, I thank them because the simplicity of the flavors and use of items that might otherwise go bad or unused makes this Midwestern girl a very happy one.
This recipe is so darned easy to make, and so ah-mazing, that you will wish for fresh tomatoes all year long. I guess it should come as no surprise then that I’d combine my love of both tomatoes and small plates. It was bound to happen. And lucky for me (and you!), it did.
I give you Panzanella Bruschetta. All I can say is pass the stale bread!
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time |
| 7 minutes |
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The variations on this classic are as wide as the type of ingredients you may have on hand. Add cucumbers, zucchini, eggplant, or other veggies. Don't have fresh basil? Go with oregano instead! No red wine vinegar? No problem! Add a drizzle of balsamic instead. Any way you mix it, it will make your taste buds oh-so-happy.
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- 3 medium vine ripe tomatoes, cubed
- 2 cloves garlic, minced
- 1 tbsp. red wine vinegar
- 1 tbsp. extra virgin olive oil
- 1 tbsp. fresh basil leaves, chopped
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 loaf day-old Italian bread, sliced into 2 inch slices
- Slice the tomatoes into bite-sized pieces. Slice the basil, and mince the garlic.
- Toss the tomatoes, basil and garlic into a bowl, and stir gently to mix.
- Add red wine vinegar and olive oil. Mix to incorporate. Add salt & pepper and allow mixture to sit at room temperature while preparing bread.
- Slice bread into 2 inch slices. Melt butter in a frying pan over medium heat, and toast bread in pan. Allow bread to brown slightly on both sides, about 3-4 minutes per side.
- Place bread on serving plate and prepare to top with tomato mixture.
- Top each slice of bread with approximately 2 tbsp. of tomato mixture. Serve immediately.
The great thing about this recipe is that, not only are you using up day-old bread (which actually toasts better and holds up to the moisture of the tomatoes better than fresh bread), but if you are only serving half of the bread or tomato mixture, no problem! The tomatoes will keep in the refrigerator for up to 3 days.
Not sure you want to use ALL of it on bread slices? Toss the remaining tomato mixture with leftover pasta or rice for a great side dish.
Waste not, want not!
This looks so fresh and appealing. Beautiful!
I’m right there with ya – the Phoenix heat makes it hard to get into the fall spirit. We’re hosting a party tonight, and I MIGHT be lucky enough to open the windows after 8PM. And speaking of this party, I haven’t figured out an appetizer to serve… this might just be perfect 😀
Ooh I have tomatoes and basil in my garden still. I need to make this ASAP!
Delicious! I love bruschetta and these fresh flavors are perfect!
Bruschetta is one of my favorite ways to eat carbs, and your recipe sounds delicious. I like to rub the bread with garlic, too – hard to get too much garlic for me!
I’m with you on the small plates, appetizers are my favorite food group! and I LOVE a good bread salad