Tomato Panzanella Recipe

From Lind­say Zamo­ra of Stock Cafe


- 2 c Mightyvine cher­ry toma­toes
— 2 c Pub­li­can Sour­dough bread
— 1/2 c Traders Point cot­tage cheese
— Enzo olive oil and bal­sam­ic vine­gar
— Shaved Nordic parme­san & Gotham Greens basil to gar­nish
— Salt


1. Halve cher­ry toma­toes and set and place in a bowl. 

2. Cut bread into approx­i­mate­ly 1 inch cubes. At the cafe we deep fry the bread to order but this recipe also works well with baked crou­tons. To deep fry the bread bring a min­i­mum of an inch of neu­tral oil up to 325 degrees. Fry bread for about 2 min­utes. If you pre­fer to use crou­tons, toss cubed bread in oil and bake at 350 degrees for about 7 min­utes.

3. Add bread to toma­toes and toss with salt and olive oil. 

4. Dot the pan­zanel­la with cot­tage cheese and gar­nish with a driz­zle of bal­sam­ic vine­gar, torn basil and shaved parme­san.