Author Notes
You can remove the crusts from the bread for a more traditional panzanella but they provide a nice, contrasting texture.
—Gourmet Recipes for One
Ingredients
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1 cup
day-old ciabatta or sourdough bread, cut into cubes
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2 tablespoons
plus 1 teaspoon extra virgin olive oil, divided
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1 tablespoon
unsalted butter
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1/2
medium shallot, thinly sliced
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Salt, to taste
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Freshly ground black pepper
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1
clove garlic, finely minced
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1 cup
portobello mushrooms, diced
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1 teaspoon
fresh thyme
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1 tablespoon
chopped flat-leaf parsley
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1 tablespoon
plus 1 teaspoon red wine vinegar
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1-2 ounces
crumbled goat cheese
Directions
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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.
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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.
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Let stand at room temperature for 5-10 minutes to allow flavors to blend together. Top with goat cheese just before serving.
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