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Italian Panettone bread is cubed, lightly toasted and tossed with roasted Brussels sprouts, onions, pears and bacon if you so choose. This lovely bread salad is a dramatically simplified version of this Panettone Panzanella recipe from Epicurious.
Imagine bread dipped in olive oil, balsamic and then jumbled together with tomatoes, cucumbers & basil. This salad is a great way to use up day old bread by enhancing its flavor with seasonal vegetables.
Imagine a slab of grill marked eggplant slices with a little Parmesan surprise inside. Salting the eggplant before cooking will mellow any of the bitter taste.
Sprinkle on salads, side dishes or casseroles for extra crunch, a touch of protein and a ton of flavor.
A crusty golden coating of Parmesan makes tofu crave worthy. Deep in my heart I wanted the cheese to overpower so much that you would barely taste the tofu. Alas, this is not the recipe that turns tofu into cheese. However, I like to think it gets pretty darn close!
