Market District Recipes: Panzanella Salad & Roasted Tomato Goat Cheese Crostini
If you're looking for some great recipes that utilize fresh tomatoes, check out these from the Giant Eagle Market District!
Panzanella Salad (Tomato & Bread Salad)
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6 Prep Time: 20 min.
Ingredients:
- 1 loaf Day-Old Bread, cut into ½ inch cubes (Italian, Sourdough, Ciabatta, etc.)
- 6-8 each Tomatoes (Grape, Roma, Heirloom, etc), cut into 1 inch pieces
- 1 each Seedless cucumbers, halved, thinly sliced
- ½ each Red Onion, thinly sliced
- 2 each Hot Banana Peppers, fresh, medium, thinly sliced into rings
- 1 jar Jumbo Queen Green Olives, drained
- 10 leaves Fresh Basil, chiffonade
- 2 tbsp Fresh Parsley, chopped
- ½ cup Extra Virgin Olive Oil
- ¼ cup White Balsamic or Fig Balsamic Vinegar
- 2 tbsp Fresh Lemon Juice
- 1 tsp Garlic, minced or pureed
- 1 tbsp Kosher Salt
- ½ tbsp Freshly Ground Black Pepper
- Garnish Parmesan Cheese, shaved
Directions:
1. Whisk oil, vinegar, lemon juice, garlic, salt, & pepper together in a small bowl, set aside.
2. Combine the vegetables, herb, and bread together in as large mixing bowl.
3. Pour the dressing over the mixture.
4. Gently toss the mixture until bread and vegetables are thoroughly covered. (if mixture doesn't look dressed enough, add an additional ½ cup of olive oil)
5. Garnish the salad with shaved parmesan, fresh cracked black pepper, and additional fresh basil leaves. Serve immediately or allow to sit in the refrigerator for up to 4 hours.
Roasted Tomatoes
Compliments of Market District Chef Benjamin D'Amico
Yield: 24 pieces Prep Time: 10 min. Cooking Time: 2 hours
Ingredients:
- 12 each Plum or Roma Tomatoes, cut in half lengthwise
- ¼ cup Extra Virgin Olive Oil
- 1 tsp Garlic Powder
- ½ tbsp Kosher Salt
- 2 tsp Freshly Ground Black Pepper
Directions:
1. Preheat oven to 325F.
2. Place the sliced tomatoes, flat side up, on a parchment or foil-lined baking sheet.
3. Drizzle each of the tomatoes lightly with olive oil.
4. Then sprinkle salt, pepper, and garlic powder over each of the tomatoes.
5. Roast the tomatoes in a 325F for 2 hours. Tomatoes will be significantly shrunken and slightly charred.
6. Allow to cool at room temperature before storing in an airtight container.
7. Perfect for sandwiches, salads, antipasti, or paired with fresh mozzarella.
Roasted Tomato & Goat Cheese Crostini
Compliments of Market District Chef Benjamin D'Amico
Serves: 6-8 Prep Time: 15 min.
Ingredients:
- 12 slices Ciabatta or French Baguette, cut into ¼ inch slices
- 24 each Roasted Tomatoes Halves
- 4 oz Goat Cheese
- 1 tbsp Fresh Chervil Sprigs
- 1 tbsp Fresh Chives, minced
- Drizzle Extra Virgin Olive Oil
- TT Kosher Salt
- TT Freshly Ground Black Pepper
Directions:
1. Preheat oven to 325F.
2. Drizzle each of the slices of bread with olive oil.
3. Toast the bread in the oven for 5-7 minutes, remove and allow to cool for 10 minutes.
4. Smear each piece of bread with about 1 tsp of goat cheese. (Allow the goat cheese to soften prior to spreading).
5. Place 2 pieces of the roasted tomato on each piece of bread.
6. Garnish each piece with a small amount of salt, fresh cracked black pepper, and a sprinkle of chives and chervil. (Also goes great with a crispy piece of bacon).
