Fading Summer? Panzanella Bruschetta
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.
Servings Prep Time
8people 15minutes
Cook Time
7minutes
Servings Prep Time
8people 15minutes
Cook Time
7minutes
Ingredients
Instructions
  1. Slice the tomatoes into bite-sized pieces. Slice the basil, and mince the garlic.
  2. Toss the tomatoes, basil and garlic into a bowl, and stir gently to mix.
  3. Add red wine vinegar and olive oil. Mix to incorporate. Add salt & pepper and allow mixture to sit at room temperature while preparing bread.
  4. 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.
  5. Place bread on serving plate and prepare to top with tomato mixture.
  6. Top each slice of bread with approximately 2 tbsp. of tomato mixture. Serve immediately.
Recipe Notes

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!