Panzanella
- 5 cups crusty bread, cut or torn into one each pieces
- 2 pounds ripe tomatoes, cut into one each pieces
- 1/2 small red onion, sliced thin
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil, plus more for drizzling
- coarse salt and fresh ground pepper
- 1 cup basil leaves, torn
- 2 cups fresh ricotta
- This recipe is vegetarian
- Produce
- Basil, leaves (1 cup)
- Red onion, small thin (1/2)
- Tomatoes, ripe (2 pounds)
- Condiments
- Red wine vinegar (3 tablespoons)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and fresh ground pepper, coarse (1)
- Bread & Baked Goods
- Bread, crusty (5 cups)
- Dairy
- Ricotta, fresh (2 cups)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published July 27, 2010 (2 years ago).
9 people saved this recipe.
