Beth’s Panzanella Salad and Apricot Sundaes PART 2 (Sponsored by Coyote Outdoor Living)
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BETH’S GRILLED PANZANELLA SALAD
6 thick slices of rustic Italian bread
1 tbsp (15 ml) olive oil
1 garlic clove
salt and pepper to taste
6 cups (14 ml) tomatoes, different colors cut into chunks
2 tbsp (30 ml) fresh basil
3 tsp (15 ml) red wine vinegar
1 garlic clove, minced
3 tbsp (45 ml) olive oil
A pinch of Italian seasoning
salt and pepper to taste
Prepare the vinaigrette. In a small bowl, combine the vinegar, garlic, salt, pepper and seasonings.
Then slowly add the oil in a steady stream, whisking all the while until a dressing forms. Taste for acidity. If too acidic for your liking, add more oil, if not acidic enough, add more vinegar. Dressing can be made several hours before and left covered at room temperature.
Cut tomatoes into 1 inch chunks and leave at room temperature until ready to serve. This can be done 1 hour before guests arrive and left covered at room temperature.
Prepare the bread. Place olive oil in a small bowl with minced garlic and salt and pepper to taste. Combine with a fork.
Brush bread on both sides with the garlic oil. Grill bread for a few minutes each side until nicely toasted. Remove from grill and set aside to cool.
When salad is ready to serve, place tomatoes in a large bowl. Add dressing and freshly chopped basil, mix to combine.
Then chop bread into 1 inch chunks and toss with the tomato mixture to lightly coat the tomatoes first, then add the bread and toss. It’s better to add the bread last so it doesn’t get too soaked with the dressing.
Transfer to a serving platter and garnish with fresh basil.
BETH’S GRILLED APRICOT SUNDAES
4 medium ripe apricots
3 tsp (15 ml) vegetable oil
¼ cup (60 ml) sliced almonds
8 amaretti cookie snaps
4 scoops vanilla ice cream
Drizzle of honey
Place almonds on a cookie sheet and bake at 375F(190C) for 5-7 mins until lightly toasted and fragrant. Set aside to cool. This can be done hours in advance and left at room temperature in a tightly sealed container.
Place amaretto cookies in a re-sealable bag. Whack with a rolling pin to create a cookie crumb. Leave crumbs in bag at room temperature until ready to serve.
Moments before serving, cut apricots in half and remove pit. Lightly brush each half with vegetable oil.
Grill apricots cut side down for 5 mins each side until nice grill marks form and fruit is tender. Remove from grill and set aside.
Place 1 large scoop of vanilla ice cream in small bowls. Place 2 grilled apricot halves on either side. Drizzle ice cream and fruit with honey.
Top with cookie crumbs and toasted almonds.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.