Sheet-Pan Panzanella
35 minServes 4
Toasted bread, burst tomatoes, and fresh cheese tossed warm with arugula and basil on one pan.
| prepPreheat oven to 400°F / 200°C | |||
| 225 g French bread, cut into 1" pieces | Toss bread, tomatoes, onion, garlic with oil, salt & pepper; bake 400°F / 200°C, 10–15 min | Scatter Parmesan, bake 8–10 min until tomatoes burst | Cool 10 min, add mozzarella, arugula & basil; drizzle vinegar & oil, season & toss |
| 340 g cherry tomatoes | |||
| 1 small red onion, halved and thinly sliced | |||
| 1 head garlic, halved crosswise | |||
| 90 ml extra-virgin olive oil (for toasting) | |||
| 1/2 teaspoon kosher salt | |||
| Freshly ground black pepper | |||
| 50 g grated Parmesan | |||
| 225 g small fresh mozzarella balls | |||
| 50 g packed baby arugula | |||
| 20 g packed fresh basil leaves | |||
| 2 tablespoons red wine vinegar | |||
| 30 ml extra-virgin olive oil (for finishing) | |||
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