This version of panzanella is perfect for a late summer side. It is important to use the best quality bread you can find. For local folks, we recommend Blue Dog Bakery.
1 loaf rustic bread, crust removed and cubed
Bourbon Smoked Spiced
1/2 cup Extra Virgin Olive Oil
1/2 cup basil, chopped
1/4 cup fresh herbs, chopped (try thyme, chives, oregano, or any of your favorites)
3 large peaches, halved
3 heirloom tomatoes, roughly chopped into large chunks
Woodford Reserve® Sorghum Vinaigrette
Toss bread cubes with olive oil and Bourbon Smoked Spices. Toast them in an oven at 375 degrees F for 20 minutes and let cool. Grill peach halves for five minutes on the cut side. Allow the peaches to cool and slice into quarters.
Mix tomatoes and peaches together. Lightly drizzle with Woodford Reserve® Sorghum Vinaigrette. In a large bowl, mix together all of the ingredients and season to taste.
This version of panzanella is perfect for a late summer side. It is important to use the best quality bread you can find. For local folks, we recommend Blue Dog Bakery.
1 loaf rustic bread, crust removed and cubed
Bourbon Smoked Spiced
1/2 cup Extra Virgin Olive Oil
1/2 cup basil, chopped
1/4 cup fresh herbs, chopped (try thyme, chives, oregano, or any of your favorites)
3 large peaches, halved
3 heirloom tomatoes, roughly chopped into large chunks
Woodford Reserve® Sorghum Vinaigrette
Toss bread cubes with olive oil and Bourbon Smoked Spices. Toast them in an oven at 375 degrees F for 20 minutes and let cool. Grill peach halves for five minutes on the cut side. Allow the peaches to cool and slice into quarters.
Mix tomatoes and peaches together. Lightly drizzle with Woodford Reserve® Sorghum Vinaigrette. In a large bowl, mix together all of the ingredients and season to taste.
