i-PAD VERSION
1 stone baked baguette cut in half – 2 crushed
garlic cloves – 7 sprigs of basil (finely cut) – 5 tomatoes (cut) – 1 cucumber
(cut) – 1 red onion (diced) – 10cl of olive oil – 3 tbsp of balsamic vinegar.
Preheat the oven to
200° C.
Place the baguette
on a baking tray lined with baking paper.
Drizzle the
baguette with few tbsp. of olive oil and garlic.
Bake for 5 minutes,
or until golden brown. Remove and set
aside.
In a large bowl, combine the tomatoes, cucumber, vinegar, olive oil, onion and basil.
In a large bowl, combine the tomatoes, cucumber, vinegar, olive oil, onion and basil.
Stir to combine.
Roughly tear the
baguette and add it to bowl.
Set aside in the
fridge for a minimum of 1 hour.
Always served
chilled !!!
DOUBLE THE PROPORTIONS FOR THE BUFFET
Thank you Gaetano
Tuscan panzanella looks and sounds good. Carole
ReplyDeleteIt is very good actually Carole. Especially with a sunny weather...Best, Sixte
DeleteNice idea! Pauline :)
ReplyDeleteThank you Pauline. Best, Sixte
DeleteI like your panzanella, Sixte. Best, Coreen
ReplyDeleteThank you very much Coreen. Best, Sixte
DeleteFantastic, but simple recipe. Well done Sixtine. Corrine
ReplyDeleteYou're very welcome Corrine, glad you enjoyed it! Sixte
DeleteWe enjoyed your panzanella (I like the name). Tara
ReplyDelete(*_*) Sixte
DeleteVery tasty indeed. Thanks, Angelica
ReplyDeleteYou're welcome Angelica. Best, Sixte
DeleteSuperb dish for the summer. I hope it will bring the sun. Claudine
ReplyDeleteThank you! I hope so Claudine. Best, Sixte
DeleteExcellent dish. Loved it! Rachel
ReplyDeleteThank you very much Rachel. Best, Sixte
Delete