Panzanella with Peaches
Recipe by: Mario Hernandez, Culinary Coordinator, Frog Hollow Farm
Photographed by: Pearl Driver, Marketing Director, Frog Hollow Farm
2 Organic Yellow Peaches, cut around the seed and into bite-sized pieces
2 Organic Tomatoes, de-stemmed and cut into bite-sized pieces
1 eight-ounce container of mozzarella, cut into bite-size pieces
Hand torn pieces of basil to taste
Kosher salt and freshly ground black pepper to taste
Extra Virgin Olive Oil to taste
Red wine vinegar to taste
For the fried bread:
½ loaf of peasant bread with crust removed and hand torn into small pieces
1 bulb of spring garlic, cut in fall and with the green stem removed
2 tbs. of unsalted butter
2 tbs. of Extra Virgin Olive Oil
2 stems of thyme
In a 9-inch sauté pan, place the olive oil, butter, spring garlic and the thyme and cook at medium heat for ten minutes and allow the garlic and thyme to infuse its flavor to the fat.
Remove the garlic and thyme, place the hand-torn pieces of bread and sauté until the bread is golden brown. Remove from pan and allow it to cool.
In a large mixing bowl, place the peaches, tomatoes, mozzarella, fried bread, and basil. Season, dress and mix gently until it is well incorporated. Serve at once.