"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Panzanella Recipe

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This recipe for Panzanella, by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Burditt
Added: Sunday, March 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-3 garlic cloves, peeled
1 med red onion, thinly sliced
5 Tbsp virgin olive oil
3 Tbsp red wine vinegar
4 cucumbers
1 C packed fresh basil leaves
2 lbs ripe tomatoes
Salt & fresh ground black pepper
3 - 5 one inch thick left over French or Italian bread

Directions:
Directions:
Place garlic on cutting board and smash with the side of large knife. Place tomatoes, onions, and garlic in a large bowl. Drizzle with oil and vinegar, season with salt and pepper. Toss, and let stand in a cool place for 1 hour or more. Toast bread, rub with garlic, and tear into bite size chunks. Right before serving, toss in cucumbers, basil and bread with tomatoes. Toss well to coat bread serve immediately.

Personal Notes:
Personal Notes:
Great appetizer or light lunch.

 

 

 

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