This panzanella is a great way to use up a stale loaf of bread AND it tastes like a third grade pizza party in the best possible way.
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Ingredients
- 1 small loaf sourdough bread
- ⅓ cup plus a few teaspoons Graza Sizzle, divided
- 1 teaspoon red pepper flakes, divided
- 1 teaspoon dried oregano
- ¾ cup freshly grated parmesan cheese
- 1 red and 1 orange bell pepper, or 1 jar roasted red peppers
- 1 clamshell Bowery Basil
- ¼ cup white balsamic vinegar
- ¼ cup Graza Drizzle
- 1 tablespoon dijon mustard
- 1 pint fresh mozzarella bocconcini
- 1 pint heirloom cherry tomatoes, or 2 small heirloom tomatoes
- 1 jar marinated artichoke hearts
- ½ cup black olives (optional)
- 1 clamshell Bowery Baby Romaine
Preparation
- Preheat the oven to 375 degrees. Grease a baking sheet with a teaspoon of Graza Sizzle. Heat a grill to medium-high if using fresh peppers.
- Using your hands, tear the sourdough into bite sized, irregular shaped chunks. Add to a medium bowl, and toss to coat with ¼ cup of Graza Sizzle. Season with salt, pepper ½ teaspoon of red pepper flakes, and oregano. Add in ½ cup of the parm, and toss to coat. Spread the bread chunks on the prepared baking sheet, and sprinkle with the remaining parm. Bake for 15-20 minutes or until golden and crusty. Set aside to cool.
- Meanwhile, grill the peppers if using fresh. Coat with a teaspoon of Graza Sizzle, then place directly on the grill. Cover, and cook for 5 minutes. Flip, and continue cooking and flipping every few minutes until the outsides are completely charred and the peppers have softened.
- Place the peppers in a bowl and cover with a plate, plastic wrap, or a lid. Let sit for 10-15 minutes.
- While the peppers are sitting, make the vinaigrette. Remove any large stems from the Bowery basil, then finely chop the tender stems and leaves. Set aside. In a small bowl, combine ¼ cup white balsamic vinegar, ¼ cup Graza Drizzle, and 1 tablespoon dijon mustard. Whisk vigorously until emulsified, then add in Bowery basil and remaining ½ teaspoon red pepper flakes. Season with salt and pepper to taste.
- Cut the mozzarella bocconcini in half, then add the halves to the basil balsamic vinaigrette. Toss to combine, then set aside to marinate.
- Remove the lid from the pepper bowl. Using your hands, peel the charred peel from the whole peppers - it should slide off easily. Bring the naked peppers to a cutting board, and remove the stem, pithy inside, and seeds. Cut each pepper into quarters, and then thinly slice. If using jarred roasted red peppers, simply drain and thinly slice. Add pepper slices to the bowl with the marinating mozzarella and toss to combine.
- If using cherry tomatoes, slice in half so they are easy to stab with a fork. If using whole tomatoes, cut into bite-sized pieces.
- Remove the artichoke hearts from their brine, and chop into bite size pieces. If using olives, slice in half.
- In a large bowl, combine the bread chunks, tomatoes, artichoke hearts and olives. Toss to combine, then add in the mozzarella and roasted red peppers, along with the vinaigrette. Combine so everything is well coated with vinaigrette. Gently tear the Baby Romaine into slightly smaller pieces, then add to the bowl. Toss once more, then serve with an extra crack of black pepper.
Bowery Ingredients
