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Peach Panzanella

 2 ciabatta rolls or 6 oz baguette, cut into 1-inch pieces
  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

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.


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.


Gently toss in basil and toasted bread before serving.