Strawberry Panzanella

20130215-165457.jpgThe vibe for this meal came from 101 cookbooks, but baulked at the amount of sugar and butter. Tried an alternative approach: balsamic vinegar to highlight sweetness in the fruit, and adding some olive oil to make sure the croutons crisp but avoiding the heavy dose of butter.
Take four thick slices of sourdough and lightly butter one side of each. Cut slices into dice, and arrange on a lined tray, leaving the buttered surface uppermost. Sprinkle with balsamic vinegar, and drizzle with olive oil then slide into a preheated 200 degree C oven for 10 minutes until crisp, and balsamic has caramelised slightly. The croutons may need turning or shaking half way through so they brown evenly. Allow them to cool to room temperature. In the meantime rinse 250g strawberries and arrange on a plate. Quarter or halve any large berries. Combine strawberries and croutons gently so that juice from the berries starts to run, but neither get mashed. Serve with plain yoghurt and brown sugar passed separately.

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