Quick Swedish Skorpa What To Do With Leftover Bread Recipes
PANZANELLA
This is based on a similar recipe by Rori Trovato. It is made from day-old bread, and is delicious! Enjoy with a glass of wine for a perfect lunch, or serve as an appetizer. Most of the cooking time = waiting time. Waiting for the infused oil to cool, waiting for the flavors to meld before serving. This is a really easy recipe.
Provided by Susiecat too
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Tear bread loaf into large bite-size chunks. Preheat oven to 400°F.
- Finely mince garlic, and saute briefly, about 1 -2 minutes in olive oil over medium heat. Set aside until cool.
- Toss bread chunks with 2 tablespoons cooled garlic olive oil, place on a baking sheet and bake in oven until lightly browned and toasted, about 8 minutes, turning at least once.
- Combine remaining olive oil with vinegar, shallot, salt and pepper, mix well.
- In a large bowl, toss toasted bread, tomatoes, onion, cucumber and cheese with oil/vinegar mixture and basil.
- Set aside for flavors to meld for half an hour before serving.
Nutrition Facts : Calories 443.7, Fat 26.7, SaturatedFat 6.7, Cholesterol 22.4, Sodium 636.4, Carbohydrate 39.3, Fiber 2.7, Sugar 5.6, Protein 12.4
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