2 ciabatta rolls or 6 oz baguette, cut into 1-inch pieces
⅓ cup olive oil
¼ cup white wine vinegar
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
3 fresh peaches, pitted and thinly sliced
8 oz fresh mozzarella balls or pearls
1 cup Witten's cherry tomatoes, halved
¼ cup thinly sliced fresh basil
1
Arrange bread pieces on a baking sheet. Bake at 425⁰F over for 6 to 8 minutes or until the edges are light brown and crisp. Let cool.
2
Meanwhile, in a large bowl whisk together olive oil, white wine vinegar, garlic, salt and pepper. Stir in peaches, mozzarella and tomatoes. Let stand at room temperature for 30 minutes.
3
Gently toss in basil and toasted bread before serving.
Ingredients
2 ciabatta rolls or 6 oz baguette, cut into 1-inch pieces
⅓ cup olive oil
¼ cup white wine vinegar
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
3 fresh peaches, pitted and thinly sliced
8 oz fresh mozzarella balls or pearls
1 cup Witten's cherry tomatoes, halved
¼ cup thinly sliced fresh basil
Directions
1
Arrange bread pieces on a baking sheet. Bake at 425⁰F over for 6 to 8 minutes or until the edges are light brown and crisp. Let cool.
2
Meanwhile, in a large bowl whisk together olive oil, white wine vinegar, garlic, salt and pepper. Stir in peaches, mozzarella and tomatoes. Let stand at room temperature for 30 minutes.
3
Gently toss in basil and toasted bread before serving.