You can remove the crusts from the bread for a more traditional panzanella but they provide a nice, contrasting texture.
—Gourmet Recipes for One
day-old ciabatta or sourdough bread, cut into cubes
plus 1 teaspoon extra virgin olive oil, divided
medium shallot, thinly sliced
Salt, to taste
Freshly ground black pepper
clove garlic, finely minced
portobello mushrooms, diced
chopped flat-leaf parsley
plus 1 teaspoon red wine vinegar
crumbled goat cheese
In This Recipe
Preheat oven to 425°F. Place bread cubes on a baking sheet and bake for 5-10 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and allow to cool.
In a medium sauté pan, heat 1 tablespoon olive oil and butter over medium heat. Add shallot and cook for 2-3 minutes until softened. Season with salt and pepper. Add garlic and cook another 1-2 minutes. Add mushrooms and cook for about 5 minutes, until softened. Add thyme and parsley and stir to combine. Add to bread and toss together. Add remaining olive oil and red wine vinegar toss to combine.
Let stand at room temperature for 5-10 minutes to allow flavors to blend together. Top with goat cheese just before serving.