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| Oh the taste of freshness with basil,  garlic, tomato, cucumber, over a soft inside and crunchy outside,  parmesan herb bread. You are surely in for a treat with the taste of summer in this plate... |
Panzanella Salad For Full Recipe CLICK HERE!
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Cube and cut up all the vegetables into a medium size bowl, fold in the mozzarella cubes set aside.
 In a small bowl combine the wine, vinegar, mustard, pepper, honey, garlic, salt, cayenne and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheese cubes in the medium bowl and refrigerate for 1 to 3 hours before serving.Â
 Cut the bread into 1 inch pieces and toss into a large plastic zip lock bag. Adding  olive oil and salt, garlic powder, basil, parsley, oregano and cheese. Toss all pieces until they are  well coated. Place on a foil or parchment paper lined cookie sheet. Place in 430 degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons. Let cool.
Add bread to a plate, scoop vegetables over the top and serve.
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Comments: 5
Thanks for posting to the cooks corner.