Panzanella (Appetizer)



This recipe comes from a simple and traditional Tuscan Salad that you can offer as a cute appetizer.
  1. 3 tablespoons extra-virgin olive oil
  2. 3 tablespoons of Chopped Arugula
  3. 1 tablespoons of red wine vinegar
  4. Kosher salt, to taste
  5. Freshly ground black pepper, to taste
  6. Ingredients
  1. 1 Ciabatta or other old bread
  2. 3/4 lb of Cherry Tomatoes
  3. 1/4 of Fresh Arugula
  4. 3/4 lb of My Artisano Foods Mozzarella Cheese 
  5. 12 oz Jar of Alcaparrado – Mixed olives, capers and roasted peppers (find it in our store)
  6. Toothpicks
  1. Dressing: add the olive oil, red wine vinegar, arugula, salt and pepper into a food processor until you get a pesto like appearance.  Set aside to then drizzle over each appetizers.
  2. Slice the bread into 1/4 thick slices, and then into small pieces of about 2 inches long, put on baking sheet and broil in the oven 1 – 2 mint (until golden brown).  Once the bread pieces are ready set them on your serving plate and let it cool for 5 min.
  3. Setting the building blocks: Slice theMozzarella Cheese from My Artisano Foods in 1/4 thick slices and then cut into 1 – 2 inches long pieces.  Cut the cherry tomatoes in halves. Pour the alcaparrado jar on a colander to drain the brine.  Select the nice and clean looking arugual leaves.
  4. Building the appetizer: following this order set the following ingredients on top of the toasted pieces of bread: a small to medium arugula leave, mozzarela piece, cherry tomato, caper/pepper or olive.  Then to keep all pieces on top of each other insert the toothpick all the way through the bread piece.
  5. Once you completed a the serving plate with the appetizers drizzle each one with the arugula dressing.