— ‘oupfresh basil leaves (tty eso Food Network: Panzanella Page lof | Panzanella From Food Network Ki ‘See this recipe on ait Sunday Aug. 21 at ETT Recipe Summary Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 15 minutes Yield: 4 servings User Rating: No Rating s., 1 V2 pounds ripe tomatoes (about 3) c A shallot, minced a (em Cee Y | yet lemme LES J ype ‘Va cup extra-virgin ofve oi ( $M pa 2 tablespoons ted wine vinegar Conte BUSH IC ee |S ght 4 tablespoon kosher salt ons — [16 Freshly ground black pepper oe eit 10 ounces stale country-style bread, torn into large pieces: Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them. Toss them gently with the Shall, gar, ol vinegar, 1 tablespoon sal, anc pepper. Set aide unt the tomatoes are very cy, about 10 side at room temperature for a couple of hours} Cook's Note It's easy to dry fresh bread. Tear it into chunks and microwave for 1 to 2 minutes. Or place the chunked bread on a baking sheet in a 250 degrees oven for a few minutes. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved, Episodett: BW2E19 Copyright © 2003 Television Food Network, G.P., All Rights Reserved Key : (@) her Sayeres © faaxcy Bears (2/ cuwe oe) RP Yoo® && UwNe Broun ® W's Hix Teo GRY & Beur Wie Tht LOGY — ro A fed WidneS SeQur de ~ http: -Iwworw foodnetwork.com /food/edalrecipe_prinv/0,1946,FOOD_9936 31206 PRINT... 7/10/2005