Panzanella Bread Cup
from Josh Miller of Work of Art CateringServes 4 to 6
This appetizer is a take-off on the traditional Italian summer salad Panzanella, a bread and tomato salad that is incredible with fresh heirloom tomatoes
INGREDIENTS:
Loaf of tight-crumbed bread (unsliced)
extra virgin olive oil
1 heirloom tomato
2 cloves garlic
1 red onion
1 bunch Basil
4 pods fresh fava beans
micro arugula for garnish
1 large ball fresh mozzerella
1 tsp. black peppercorns
sherry vinegar
PREPARATION:
Cut slices approx. 2-2.5 inches thick from your loaf of bread. Using your cookie cutter, cut out 1-2 rounds out of each slice, being careful not to get any crust. Take each round, and using a sharp paring knife, hollow out the middle so it forms a cup. Repeat with each round until all are done
Take the resulting cups and put on parchment covered half sheet pan. Spray with oil and season with salt and cracked pepper. Put in the oven at 375° until they are brown and crisp, about 10-15 minutes.
Dice one of heirlooms into 1/2inch cubes and put in mixing bowl. Add a pinch of salt to tomato so it will start to release it juices. Mince 1/2 c of red onion and add to tomatoes.
Peel and blanch the favas. Add them to the bowl.
Rinse basil and pat dry with paper towel. Pick and reserve.
Take two peeled cloves of garlic, smash them with flat of knife. Add salt to garlic and use flat of knife to paste the garlic on cutting board. Put in small mixing bowl, and add vinegar and oil to make dressing.
Dress tomato mix. Slice mozzarella and marinate in dressing as well.
Assemble cups, insuring each cup receives tomato, fava, onion. and basil. Top with sliced mozzerella and garnish with micro arugula.