Summer Fruit Panzanella

Name: Summer Fruit Panzanella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsps cinnamon; 946 milliliters cubed croissants (see note above); 2 Tbsps chopped fresh mint; 1 liters mixed summer fruit (see note above); 59 milliliters sugar, divided; 6 Tbsps unsalted butter, melted

The recipe Summer Fruit Panzanell It works well as a side dish. Head to the store and pick up cinnamon, sugar, summer fruit, and a few other things to make it today.

Instructions

Adjust oven rack to middle position and preheat oven to 375°F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Combine fruit and 1 tablespoon sugar in a medium bowl; set aside.

Ingredients you will need

Fruit

Sugar

Equipment you will use

Bowl

In a small bowl, whisk together cinnamon and sugar. In a large bowl, combine cubes of croissant and butter and toss until bread absorbs butter.

Ingredients you will need

Croissant

Cinnamon

Butter

Bread

Sugar

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Whisk

Bowl

Add about 3/4 of cinnamon sugar mixture and toss to combine.

Ingredients you will need

Cinnamon Sugar

Spread cubes out on baking sheet, sprinkling with remaining cinnamon sugar.

Ingredients you will need

Cinnamon Sugar

Spread

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Baking Sheet

Bake until toasted and golden, about 15 minutes.

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Oven

Let cool to room temperature.

In a large bowl, combine fruit and their juices with toasted croissants and mint and gently toss to combine. Divide between plates and serve.

Ingredients you will need

Croissant

Fruit

Mint

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1Tbsps

cinnamon 946milliliters

cubed croissants (see note above)2Tbsps

chopped fresh mint 1liters

mixed summer fruit (see note above)59milliliters

sugar, divided 6Tbsps

unsalted butter, melted

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.