Panzanella with Sherry Vinaigrette
 
 
Recipe by Matt Armendariz from his book On a Stick!
by:
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
  1. Preheat oven to 350 degrees
  2. 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.
  3. Make the vinaigrette: Whisk all ingredients in a small bowl until fully incorporated. Season with salt as needed.
  4. 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.
  5. (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/