Grilled Summer Panzanella
Featured Product
Heritage Style Whole Grain This seasonal salad combines fresh grilled peaches and whole grain gluten-free bread with prosciutto, heirloom tomatoes, arugula and creamy burrata cheese.
Ingredients
-
1 loaf Canyon Bakehouse Heritage Style Whole Grain
-
8 oz. Burrata Cheese
-
2 Peaches, sliced
-
1 large Shallot, sliced
-
2-3 Heirloom Tomatoes, sliced
-
3 oz. Prosciutto
-
2 C. Fresh Arugula
-
2 Tbsp. Olive Oil
Salad
-
¼ C. Olive Oil
-
2 Tbsp. White Balsamic Vinegar
-
1 tsp. Honey
-
½ tsp. Dijon Mustard
-
Salt and Pepper, to taste
Balsamic Vinaigrette
Directions
- Heat the grill.
- In a small bowl, whisk together the ingredients for the vinaigrette. Season to taste and set aside.
- Brush the Heritage bread with olive oil. Brush the sliced peaches as well.
- Grill the bread, oiled side down, until crispy on the surface, about 3-5 minutes.
- Grill the peaches until grill marks are just visible.Cool slightly before salad assembly.
- On a platter, assemble the grilled peaches and bread, prosciutto, and sliced tomatoes. Incorporate scoops of burrata as desired.
- To serve, sprinkle the assembled salad with fresh arugula and drizzle with balsamic vinaigrette.