By The Homestyle Family Cookbook
Sheet-Pan Panzanella
3 steps
Prep:10minCook:40min
Updated at: Thu, 17 Aug 2023 07:39:00 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories627.4 kcal (31%)
Total Fat42.1 g (60%)
Carbs37.7 g (14%)
Sugars4 g (4%)
Protein25.7 g (51%)
Sodium937.7 mg (47%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 ozFrench bread
a, cut into 1" pieces
12 ozcherry tomatoes
1red onion
small, halved and thinly sliced
1 headgarlic
halved crosswise
½ cextra-virgin olive oil
divided
kosher salt
freshly ground black pepper
½ cgrated Parmesan
8 ozfresh mozzarella balls
small, ciliegine or bocconcini
2 cbaby arugula
packed
1 cfresh basil leaves
packed
2 Tbspred wine vinegar
Instructions
Step 1
Preheat oven to 400°F. On a rimmed baking sheet, toss bread, tomatoes, onion, and garlic with 6 tablespoons oil, ½ teaspoon salt, and several grinds black pepper. Shake the sheet to arrange everything in an even layer. Bake, shaking the sheet halfway through, until bread begins to turn golden, 10 to 15 minutes.
Step 2
Scatter the Parmesan evenly over everything and continue to bake until tomatoes burst and bread is golden brown, 8 to 10 minutes longer.
Step 3
Remove sheet from oven and let cool slightly, about 10 minutes. Add mozzarella, arugula, and basil to sheet pan. Drizzle with vinegar and remaining 2 tablespoons oil, season with ½ teaspoon salt and toss to combine, scraping up any melted bits from the sheet. Serve hot
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