Panzanella

Ingredients

1 loaf sour dough
500g heirloom tomatoes
1 garlic clove locally grown
½ red onion finely diced
8 basil leaves
Extra virgin olive oil
Balsamico Traditionale from Modena
Sea salt
Cracked black pepper

Method

Remove the crust from the sour dough and cut into blocks 4cm x 8cm cling wrap and freeze overnight.

Pre-heat oven to 170C.

Slice the bread on a slicer or mandolin thinly and place between 2 baking trays so that they cook flat and bake for 10 minutes until golden allow to cool.

Cut the tomatoes into wedges and place into a bowl, slice the garlic thinly and add to the tomatoes along with the onion and torn basil leaves, season with salt and pepper.

Drizzle with some extra virgin olive oil and toss together.

Arrange the tomatoes onto plates with the toasted bread and finish with the Balsamico Traditionale from Modena.

Credits: Guy Grossi

Photo Credits: Guy Grossi