Constellation Panzanella

NS BRANDS, LTD.

• 2 cups NatureSweet^® Constellation™ Tomatoes
• 5 garlic cloves, minced
• 6 cups baguette or crusty Italian bread, cut in 1- to 2-inch cubes
• 5 Tbsp olive oil, divided
• ½ cup Kalamata olives, pitted
• ½ cup green olives, pitted
• 2 Tbsp balsamic vinegar
• Salt and pepper, to taste

 

Place top oven rack in the upper third of the oven. Preheat oven to 400 F.

Line a 15 x 10-inch baking sheet with parchment paper. Arrange tomatoes and garlic on baking sheet in a single layer.

Place torn bread in a large bowl. Drizzle with 3 Tbsp olive oil; toss to coat. Arrange, in a single layer, on another 15 x 10-inch baking sheet.

Roast tomatoes and garlic on the upper rack just until tomato skins begin to split, and roast the bread on the lower rack until slightly toasted, approximately 25 minutes for both.

In the same large bowl, combine the bread, olives, tomatoes and garlic; gently toss to mix.

In a small bowl, combine the remaining olive oil, balsamic vinegar, salt and pepper. Drizzle the dressing over the mixture, gently tossing to coat. Makes 3 to 4 servings.