Stone Fruit Panzanella
Source: John Madriaga, Spruce
Recipe Type: Salads | Seasons: Spring, Summer
This recipe was demonstrated for CUESA’s Market to Table program on May 30, 2015.
Serves 2 to 4
INGREDIENTS
Basil Pesto
4 cups fresh basil leaves
½ cup extra virgin olive oil
⅓ cup pine nuts
2 cloves garlic
¼ cup freshly grated parmesan cheese
¼ cup freshly grated pecorino cheese
1 teaspoon kosher salt
Panzanella
3 pieces stone fruit (e.g., peach, nectarine, plum, apricot)
½ cup plus 1 teaspoon extra virgin olive oil, divided
1 tablespoon lemon vinegar
1 cup ¼ inch diced English or Japanese cucumber, peeled
1 loaf country bread, sliced diagonally into ½ inch thick slices
4 ounces fresh burrata cheese
1 teaspoon Maldon sea salt
2 tablespoons basil pesto
½ cup red frill mustard or other greens, for garnish
PREPARATION
For the pesto: Using a blender or food processor, combine the basil, olive oil, pine nuts and garlic until a thick, paste-like sauce forms. Add the cheeses and salt and blend until smooth. Set aside. This can be done up to 1 day ahead. If making ahead, top with an extra coat of olive oil and chill.
For the panzanella: Rinse and dry the fruit. Slice each piece in half along the indentation and twist each half off the pit in the middle. If necessary, use a spoon to remove the flesh from the pit. In a large bowl, combine ¼ cup olive oil, vinegar, stone fruit, and cucumber. Place the bowl in the refrigerator to macerate for 30 minutes.
For the grilled bread: Preheat broiler to medium-high. Brush both sides of the bread generously with oil; season with salt and pepper. Broil 4 inches from the heat source until golden, about 1-2 minutes per side. Dice into ½ inch cubes
To finish: Add 2 cups of the diced, grilled bread to the stone fruit mixture and set aside to allow the bread to soak up some of the juices. Using a shallow serving bowl, gently place the burrata in the bottom and spread it around. Sprinkle with the Maldon salt and drizzle with the remaining 1 teaspoon olive oil. Spoon the stone fruit and bread mixture over the cheese, and garnish with dollops of pesto and the mustard greens. Serve and enjoy immediately.
