Grilled Peach Panzanella

This seasonal interpretation of panzanella features grilled peaches, tomatoes,
corn, and avocado. I also added a jalapeño for a little spice, goat cheese and
basil. All the flavors come together with a Dijon-shallot dressing.

Servings: 4 people

Author:

Prep Time
15

Cook Time
7

Course:

Appetizer

Cuisine:

American Italian

Keywords:

corn summer avocado Grill tomato peach Panzanella

Instructions

1 Preheat oven to 425 degrees F. Toss bread pieces in olive oil and a pinch of
salt. Line in a single layer on a baking sheet. Bake for 7-12 minutes or until
golden and dried out. Set aside to cool.
2 Make the dressing: Place all ingredients in a food processor and puree until
smooth and combined.
3 Grill the peaches: Brush a light layer of olive oil on the peach slices. Grill
cut side down for 3-5 minutes or until grill marks appear.
4 To assemble: Toss bread, tomatoes, avocado, corn, jalapeño, and basil in a
medium bowl with enough dressing to coat. Spread panzanella on a serving
platter. Sprinkle with goat cheese and arrange peach slices on top. This is best
served after about 30 minutes (using more dressing if needed). I would not make
it further in advance because the bread may get soggy.

Grilled Peach Panzanella

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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