hey. so. i strongly advise you to not throw out that stale bread you have on the counter. i know it’s getting to that point, and you’re inevitably gonna be forced to throw it out. well you shouldn’t.
a summer panzanella is what’s up.
this was just too good. its the most perfect end to a grilled summer meal. out on the deck, with lots of wine. all these stone fruits! they’re everywhere, tempting me with their juicy innards. i can’t keep myself away in the produce section. “what should i make next?” peach ice cream? cherry cornbread? apricot vanilla jam? GAH.
but back to this panzanella. really, this rocks.
slices of stone fruit delight tossed with cubes of sweet toasted spice bread and finished with a dollop of ricotta.
yes. you should.
Sweet Summer Panzanella
inspired by this deliciousness
1/4 cup butter
1/4 cup + 2 tbsp brown sugar
some sea salt
1/3 - 1/2 loaf peach ginger lime bread, cubed
2 ripe peaches
2 ripe apricots
handful of cherries and raspberries
ricotta
preheat the oven to 350. melt the butter with the sugar and salt over the stove. pour over the bread and gently toss to coat. bake those for 15-25 min until they become big toasty croutons of sweetbread. once they've had some time to cool, slice up the fruit and throw everything together. spoon into dishes, top with ricotta, maybe some nuts, and you've got one kickass bowl.
Peach Ginger Lime Bread
adapted from Baking: From My Home to Yours by Dorie Greenspan
this bread is super yummy all on its own. you might consider doubling and making an extra
loaf if you are serious about making the panzanella. one might not last through the day.
3 large eggs
3/4 cup flavorless oil, canola or safflower
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 ground ginger
1/4 tsp salt
2 cups diced and peeled ripe peaches
handful of chopped toasted pecans
zest of a lime
preheat oven to 350. grease a loaf pan. whisk the eggs and oil together. in another bowl whisk flour, sugars, baking powder, baking soda, spices, and salt. pour the wet ingredients over the dry. mix until just blended. fold in the peaches, nuts, and zest. scrape batter into the loaf pan and bake on an insulated baking sheet for 80 to 90 minutes.
