87ºF

Nectarine Panzanella

Recipes from 7/15/17 by Chef Michelle Bernstein: Here Comes Summer Fruit

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4 cups day old ciabatta or baguette, torn into small ½-1 inch pieces

2 tablespoons olive oil

1 garlic clove, smashed

2 nectarines or peaches, nice and ripe, cut up in ¾-1 inch chunks

1-2 ripe beefsteak or 4 ripe plum tomatoes, cut up in ¾-1 inch pieces

1 tablespoon pickled shallots

¼ cup torn basil leaves

¼ cup torn mint leaves

1 large ball burrata cheese or soft mozzarella cheese

Red wine vinaigrette, recipe follows

 

In a bowl, toss the bread with the olive oil, smashed garlic clove a big pinch of salt and black pepper until well combined.  Bake on a baking sheet, lined with parchment paper, at 400 degrees until golden brown and very crispy, about 10-15 minutes.  Allow to cool. 

 

In a large bowl, mix together the toasted bread, stone fruit, tomatoes, pickled shallots, and torn herbs.  Season with a pinch of salt and dress with as much red wine vinaigrette as desired.  Toss to combine well.  Serve with pieces of the cheese on top. 

 

Red Wine Vinaigrette

¼ cup extra virgin olive oil

1½ tablespoons red wine vinegar

¼ teaspoon red crushed chili flakes

Kosher salt and black pepper to taste

 

Whisk together the olive oil and red wine vinegar, season with a big pinch of kosher salt and a pinch of black pepper.  Taste for seasoning, re-season if necessary.

 

Pickled Shallots

4 shallots sliced ¼-inch thin placed in a small bowl over a bowl of ice and water

1 cup cider vinegar

½ cup water

1½ tablespoons sugar

1 teaspoon salt

4 peppercorns

1 bay leaf

 

Bring the vinegar, water, sugar, salt, peppercorns and bay leaf to a boil, reduce to a simmer until the sugar dissolves.  Pour over the shallots; allow to cool in the liquid; store in its liquid.