Three Many Cooks

One Mom, Two Daughters, Three Kitchens

Home > Recipes > Nibbles & Apps > Panzanella with Sherry Vinaigrette

Panzanella with Sherry Vinaigrette

  |    |  1 Comment

 

Panzanella with Sherry Vinaigrette
 
Print
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).

 

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.

1 Comment

  1. Deb says

    I love panzanella and this looks fabulous! I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ve been trying it out on everything. I’ll have to try it out in this recipe, too. Thanks for sharing!

    Reply

Share Your Comments & Feedback:

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

;