BURRATA BASIL AND PEACH PANZANELLA.

INGREDIENTS:

PANZANELLA

• 4 cups bread cubes

• 1 cup cherry tomatoes, sliced

• 3 peaches, thinly sliced

• 8 ounces burrata cheese

• 1 handful fresh basil leaves

BASIL VINAIGRETTE

• 1 cup tightly packed basil leaves

• 1 garlic clove, minced

• 1 tablespoon lemon juice

• ½ tablespoon apple cider vinegar

• big pinch of kosher salt and pepper

• ⅓ cup olive oil

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Place the bread cubes on a baking sheet. Bake for 10 to 15 minutes, until they are slightly toasty.

• While the bread toasts, I make the basil vinaigrette! Add all the vinaigrette ingredients to a blender or food processor and blend until smooth.

• When the bread is finished, place the toasted cubes in a bowl or on a large platter for serving. Drizzle on some of the basil vinaigrette - about 2 to 3 tablespoons - and toss well. You want it to soak into some of the bread!

• Toss in the peach slices and the cherry tomatoes with a pinch of salt and pepper. Drizzle with more basil vinaigrette. Add the burrata on top, then do another drizzle of vinaigrette. Top with fresh basil leaves and serve!

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