Stone Fruit Panzanella : Foodwise
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 vi
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Ingredients
- 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
- 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
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