Grilled Peach Panzanella
This seasonal interpretation of panzanella features grilled peaches, tomatoes, corn, and avocado. I also added a jalapeño for a little spice, goat cheese and basil. All the flavors come together with a Dijon-shallot dressing.
- 3 cups day-old ciabatta or sourdough bread, torn into 1-inch pieces
- 2 tbsp olive oil
- 2 peaches, sliced
- 2 heirloom tomatoes, cut into bite-sized pieces
- 1/2 cup heirloom grape tomatoes, each sliced in half length-wise
- 1 avocado, diced
- 1 jalapeño, finely diced (seeds removed if you don't like spicy)
- 8 oz goat cheese, crumbled (or fresh mozzarella torn into pieces)
- 1/2 cup fresh basil leaves, thinly sliced
- 1 ear corn, steamed (about 1 cup)
- salami, slivered (optional)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tsp Dijon mustard
- 1 shallot, roughly chopped
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp freshly cracked black pepper
Preheat oven to 425 degrees F. Toss bread pieces in olive oil and a pinch of salt. Line in a single layer on a baking sheet. Bake for 7-12 minutes or until golden and dried out. Set aside to cool.
Make the dressing: Place all ingredients in a food processor and puree until smooth and combined.
Grill the peaches: Brush a light layer of olive oil on the peach slices. Grill cut side down for 3-5 minutes or until grill marks appear.
To assemble: Toss bread, tomatoes, avocado, corn, jalapeño, and basil in a medium bowl with enough dressing to coat. Spread panzanella on a serving platter. Sprinkle with goat cheese and arrange peach slices on top. This is best served after about 30 minutes (using more dressing if needed). I would not make it further in advance because the bread may get soggy.