Recipe by Matt Armendariz from his book On a Stick!
by: Matt Armendariz
Serves: 4
Ingredients
12 cocktail picks
1 loaf French bread, cut into 24 (1-inch) cubes
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon salt
24 cherry tomatoes
24 small fresh mozzarella balls (ciliegine)
24 basil leaves
Pinch black pepper
Sherry Vinaigrette
¼ cup sherry vinegar
¾ cup extra-virgin olive oil
½ shallot, finely chopped
1½ teaspoon stone-ground mustard
Sea Salt
Instructions
Preheat oven to 350 degrees
Toss bread with oil, garlic powder, salt and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning them halfway through cooking time.
Make the vinaigrette: Whisk all ingredients in a small bowl until fully incorporated. Season with salt as needed.
Thread two pieces of bread, two tomatoes, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with sherry vinaigrette.
(note: I only had small picks, so I made 24 with one tomato, ball of mozzarella and basil leaf on each).
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/panzanella-with-sherry-vinaigrette/