Peach And Cornbread Panzanella Recipes

CORNBREAD PANZANELLA

Steps:

• Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
• Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.
• Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
• In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.
• Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

PEACH AND CORNBREAD PANZANELLA

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet.
• Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
• For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl.
• For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving.
• Drizzle olive oil over the top. Place slices of prosciutto over the top.

PEACH PANZANELLA

Steps:

• Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.
• Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
• Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.

PEACH PANZANELLA

Steps:

• Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
• Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
• Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.