MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Panzanella
 Categories: Breads, Vegetables, Herbs
      Yield: 4 servings
 
    1/2 c  Extra-virgin olive oil,
           - divided
      4 tb Unsalted butter
      3 cl Garlic; peeled, sliced
    1/2 x  Baguette or other good
           - bread; in 1/2" cubes
      4 lb Any and all kinds and colors
           - of the best vine-ripened
           - tomatoes available
      2 tb Balsamic vinegar
           Salt & fresh ground pepper
      1    Handful fresh basil leaves;
           - thin sliced, more for
           - garnish
 
  Set the oven @ 350°F/175°C.
  
  In a large ovenproof skillet, heat 1/4 cup of the oil
  and the butter over medium heat. When the butter has
  melted, remove the skillet from heat, add the garlic and
  bread cubes, and mix well. Place the skillet in the oven
  and bake, stirring occasionally, until the bread is
  golden and crisp, 10-15 minutes. Remove the skillet from
  oven and set aside to cool.
  
  MEANWHILE, PREPARE THE TOMATOES: If using cherry
  tomatoes, halve lengthwise. For larger tomatoes, core
  and slice into medium cubes. Put the tomatoes in a large
  bowl, add the vinegar and remaining 1/4 cup oil, then
  season to taste with salt and pepper; toss well to
  combine.
  
  Shortly before serving, toss bread and basil in with the
  tomatoes. Adjust seasonings. Spoon panzanella into each
  of four shallow soup bowls and garnish with sprigs of
  basil.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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