Charred Nectarine Prosciutto Panzanella Food

CHARRED NECTARINE & PROSCIUTTO PANZANELLA

Charred nectarine & prosciutto panzanella image

Combine nectarines, prosciutto, ricotta, spinach, sourdough and herbs to make this simple summer salad. Charring the nectarines adds depth of flavour

Provided by Rosie Birkett

Time 35m

Number Of Ingredients 14

Ingredients

3 slices sourdough
4 tbsp olive oil
1 tbsp thyme leaves
1 tbsp capers
1⁄2 lemon , juiced
2 tsp Dijon mustard
4-6 ripe nectarines , halved and stoned
bunch of basil
50g sorrel or spinach leaves
handful of chervil
handful of tarragon
2 tbsp ricotta
100g prosciutto
handful of roasted hazelnuts , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some sea salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.
Meanwhile, whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the mustard to make a dressing, then pour half over the bread.
Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.
Season and toss everything together, then pile onto a serving platter. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.

Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.8 milligram of sodium

CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE

Charred-Peach Panzanella With Pickled Pepper Vinaigrette image

A plate of tomatoes and peaches might not sound like dinner at first but hear us out. Throw in some crisped bacon, char those peaches and some bread in the rendered fat, dress the sliced tomatoes in garlicky brine from pickled chiles, and suddenly "salad for dinner" is something we can all get behind. The whole thing costs less than $10 and makes the most out of every ingredient that goes into it.

Provided by Joe Sevier

Categories Dinner Lunch Peach Bacon Tomato Mustard Hot Pepper Garlic Quick & Easy

Yield 4 Servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely grated
½ cup sliced hot pickled peppers (such as banana peppers), plus 1 Tbsp. pickle brine
1 Tbsp. stone-ground or whole grain mustard
1½ tsp. kosher salt
1½ lb. plum tomatoes (6-7 medium), sliced ½" thick
8 oz. thick-cut bacon (about 6 slices), cut into 1½" pieces
1 (10-12-oz.) loaf crusty multigrain bread, sliced ¾" thick
3 large slightly firm peaches (about 1¼ lb.), preferably freestone, halved, pitted

Steps:

Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.
Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you're into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside. Wipe out skillet.
Heat 2 Tbsp. reserved bacon fat in same skillet. Working in batches and adding more bacon fat as needed, toast bread until golden (a few char marks are fine), about 2 minutes per side. Transfer to paper towels to drain. Wipe out skillet.
Heat another 1 Tbsp. bacon fat (if you've run out, use vegetable or olive oil) in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Tear toasted bread into 1"-1½" pieces and add to bowl. Add bacon and toss gently to combine and saturate bread with juices collected in bowl.
Transfer panzanella to a platter or individual bowls to serve.

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