Summer Fruit Panzanella
Summer Fruit Panzanella might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 486 calories, 4g of protein, and 23g of fat each. For $3.35 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Several people really liked this Mediterranean dish. It is brought to you by Serious Eats. 108 people were glad they tried this recipe. Head to the store and pick up unsalted butter, croissants, fresh mint, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, you might also like recipes such as Summer Panzanella, Summer Vegetable Panzanella, and Summer Panzanella Salad.
Servings: 4
Ingredients:
1/2 tablespoon cinnamon
4 cups cubed croissants (see note above)
2 tablespoons chopped fresh mint
5 cups mixed summer fruit (see note above)
1/4 cup plus 1 tablespoon sugar, divided
6 tablespoons unsalted butter, melted
Equipment:
baking paper
baking sheet
oven
bowl
whisk
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 375°F. Line a baking sheet with parchment paper. Combine fruit and 1 tablespoon sugar in a medium bowl; set aside. 2 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. Add about 3/4 of cinnamon sugar mixture and toss to combine. Spread cubes out on baking sheet, sprinkling with remaining cinnamon sugar. Bake until toasted and golden, about 15 minutes. Let cool to room temperature. 3 In a large bowl, combine fruit and their juices with toasted croissants and mint and gently toss to combine. Divide between plates and serve.
Step by step:
1. Adjust oven rack to middle position and preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Combine fruit and 1 tablespoon sugar in a medium bowl; set aside.
3. 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.
4. Add about 3/4 of cinnamon sugar mixture and toss to combine.
5. Spread cubes out on baking sheet, sprinkling with remaining cinnamon sugar.
6. Bake until toasted and golden, about 15 minutes.
7. Let cool to room temperature.
8. In a large bowl, combine fruit and their juices with toasted croissants and mint and gently toss to combine. Divide between plates and serve.
Nutrition Information:
covered percent of daily need
