Panzanella salad and butter cake recipe
3 tablespoons good olive oil 1 small French bread or Focaccia, cut into cubes (6 cups)
1 teaspoon kosher salt 1 cup heirloom tomatoes cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced 1 cucumber, peeled, seeded, and sliced 1/2-inch thick
20 large basil leaves, coarsely chopped 1 red bell pepper, seeded and cut into 1-inch cubes
1 ear of corn removed from cob
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and corn. Add the warm bread cubes and toss with the vinaigrette. Season with salt and pepper.
- Serve immediately or allow the salad to sit for about half an hour for the flavors to blend.
Butter Cake with Macerated Berries and Mascarpone
1 pint fresh berries 10 fresh mint leaves
1 1/2 cups dry rose wine 2 tablespoons honey
Juice of 1 orange 1 pint mascarpone
2 grinds black pepper 1 slice butter cake
- Place the berries in a medium bowl and tear in the mint.
- In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
- In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
- Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture.