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Strawberry Panzanella Recipe

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

Contributor:  
Contributor:  
Jennifer Gibson

Category:
Category:

Ingredients:  
Ingredients:  
1 15 oz Bakery Angel Food Cake, coarsely chopped
16 oz Fresh Strawberries, quartered
2 tbsp Fresh Mint Leaves, finely chopped
2 tbsp Cinnamon Sugar
2 tbsp White Balsamic Glaze, divided
Butter Cooking Spray

Directions:
Directions:
Preheat oven to 400 degrees. Cut angel food cake into 1-in cubes (6 cups). Quarter strawberries; chop mint.

Combine strawberries, cinnamon sugar, and 1 tbsp glaze until blended. Let stand 10-15 minutes or until juices appear. Place cake pieces on baking sheet and coat with spray; bake 10-12 minutes or until toasted. Combine all ingredients (including remaining 1 Tbsp glaze); toss gently and serve.

 

 

 

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