Grilled Peach Panzanella

Grilled Peach Panzanella

A seasonal twist on Tuscan panzanella: crisp toasted bread tossed with summer produce, topped with grilled peaches and goat cheese. Adapted from Lindsay Forbes at Anchored Baking.

Ingredients

• 3 cups day-old ciabatta or sourdough bread, torn into 1-inch pieces
• 2 tbsp olive oil, plus more for grilling
• Salt
• 2 peaches, sliced
• 2 heirloom tomatoes, cut into bite-sized pieces
• ½ cup heirloom grape tomatoes, halved lengthwise
• 1 avocado, diced
• 1 jalapeño, finely diced (remove seeds for milder heat)
• 8 oz goat cheese, crumbled (or fresh mozzarella torn into pieces)
• ½ cup fresh basil leaves, thinly sliced
• 1 ear corn, steamed (about 1 cup kernels)
• Salami, slivered (optional)
• ½ cup olive oil
• ¼ cup apple cider vinegar
• 2 tsp Dijon mustard
• 1 shallot, roughly chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp freshly cracked black pepper

Method

1. Preheat the oven to 425°F. Toss the bread with 2 tbsp olive oil and a pinch of salt. Spread in a single layer on a baking sheet and bake for 7–12 minutes, until golden and dried out. Set aside to cool.
2. Make the dressing: combine the remaining olive oil, vinegar, mustard, shallot, garlic, salt, and pepper in a food processor. Purée until smooth.
3. Brush the peach slices lightly with olive oil. Grill cut side down for 3–5 minutes, until grill marks appear.
4. Toss the bread, tomatoes, avocado, corn, jalapeño, and basil in a medium bowl with enough dressing to coat. Spread on a serving platter, sprinkle with goat cheese, and arrange the grilled peaches on top. Rest about 30 minutes before serving (add more dressing if needed). Do not assemble much further ahead—the bread will soften.