Panzanella Bruschetta

Name: Panzanella Bruschetta
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 30 Bruschetta's
Ingredients: 0.5 (16 ounce) baguette-style French bread, cut diagonally into 1/2-inch-thick slices; 2 tablespoons olive oil; 1 1/2 cups baby greens; 8 cherry tomatoes (red or yellow); 1/4 cup parmesan cheese, finely shredded; 1/4 cup cucumber, chopped & seeded; 2 tablespoons red onions, chopped; 2 tablespoons fresh basil, thinly chopped; 2 teaspoons capers, rinsed and drained; 1 small garlic clove, minced; 2 teaspoons red wine vinegar; 2 teaspoons olive oil; 1 dash salt; 1 dash ground black pepper

Submitted by Barb G.

"This is like a salad served on a baguetta-style French bread, not your regular bruschetta. Toasts can be made in advance. Recipe courtesy lhj.com."

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Ready In:: 40mins
Ingredients:: 14
Yields:: 30 Bruschetta's

ingredients

0.5 (16 ounce) baguette-style French bread, cut diagonally into 1/2-inch-thick slices
2 tablespoons olive oil
1 ¹⁄₂ cups baby greens
8 cherry tomatoes (red or yellow)
¹⁄₄ cup parmesan cheese, finely shredded
¹⁄₄ cup cucumber, chopped & seeded
2 tablespoons red onions, chopped
2 tablespoons fresh basil, thinly chopped
2 teaspoons capers, rinsed and drained
1 small garlic clove, minced
2 teaspoons red wine vinegar
2 teaspoons olive oil
1 dash salt
1 dash ground black pepper

directions

Preheat oven to 425 degrees; For toasts; lightly brush both sides of bread slices with the 2 tablespoons olive oil; Place slices on an ungreased (Release, foil lined for easy clean-up)baking sheet.
Bake in preheated oven about 5 minutes or until toasts are crisp and edges are lightly browned, turning once;If desired, place the cooled toasts in an airtight container and store at room temperature up to 24 hours(Plastic bag works great).
For salad: in a salad bowl, combine greens, tomatoes, Parmesan cheese, cucumber, red onion, basil, capers, and garlic; sprinkle the vinegar, the 2 teaspoons olive oil, salt and black pepper over the greens mixture, tossing to coat well; let set for 15 to 30 minutes to allow flavors to blend; To serve, top each toast with some of the salad and ENJOY.

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Reviews

I've made this quite a few times over the years and it really is a crowd pleaser! Very different!

DoubleAs Mom
When I saw this recipe, I could not wait to make it. What a great idea to serve salad over toasted bread. I used Ciabatta bread (my favorite) and toasted it, then rubbed it with garlic and drizzled the olive oil over. I also whisked the dressing ingredients together before adding it to the salad. I can't tell you how much I enjoyed this, Barb. Thanks for sharing it.

Marie