Tusca Bread and Tomato Salad

"I found this recipe in Sunset Magazine June 2006. Have not had a chance to try it yet but it looks like a panzanella that I'd be likely to have the ingredients on hand for and looks quick to put together. They suggest serving it with a selection of fruits and cheeses. The prep time is a guess since I haven't tried the recipe yet."
 
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Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 350°F
  • In a small pan over medium heat, combine 2 tablespoons olive oil, butter and garlic. Stir about 2 minutes or until butter is melted.
  • Cut baguette into 1/2 inch cubes. Put in a 10 x 15 inch baking pan and drizzle oil-butter mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let cool in pan.
  • Mix remaining olive oil, vinegar salt and pepper in a bowl, then stir in tomatoes and bread cubes. (If the tomatoes are large, chop them before stirring in.) Serve at room temperature.
  • I think it would be great on a bed of mesclun tossed lightly with a light vinaigrette.

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