|Oh the taste ofÂ freshness with basil, Â garlic, tomato, cucumber, over aÂ soft inside and crunchy outside, Â parmesan herb bread. You are surely in for a treat with the taste of summer inÂ this plate...|
Panzanella SaladÂ For Full Recipe CLICK HERE!
Cube and cut upÂ all theÂ vegetables intoÂ a medium size bowl, fold in the mozzarella cubes set aside.
Â In aÂ small bowl combine the wine, vinegar, mustard, pepper, honey, garlic,Â salt,Â cayenneÂ and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheeseÂ cubes in theÂ medium bowlÂ andÂ refrigerateÂ for 1 to 3 hours before serving.Â
Â Cut the bread intoÂ 1 inch pieces and toss into a large plastic zip lock bag. Adding Â olive oil and salt, garlic powder, basil,Â parsley, oregano and cheese. TossÂ all piecesÂ until they are Â well coated.Â Place on a foil orÂ parchment paper lined cookie sheet. Place in 430 degreeÂ oven forÂ 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons.Â Let cool.