Roasted Caramelized Grape and Chèvre Panzanella | culture: the word on cheese
Roasted Caramelized Grape and Chèvre Panzanella Like classic summertime panzanella, this spring interpretation is best made using fresh toasted bread
Ingredients
- 1 sourdough baguette (cut into 1” cubes)
- 3 ½ pounds red seedless grapes (stems cut into 4-5 small bunches)
- ¾ cup plus 2 tablespoons extra virgin olive oil (divided)
- 2 ¾ teaspoons salt (divided)
- ¼ cup balsamic vinegar
- 8 ounces fresh chèvre (crumbled into large chunks)
- 7 sprigs fresh thyme (de-stemmed and divided)
- Flaky salt to taste
- Freshly cracked black pepper to taste
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