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While always delicious in a leafy green salad, don’t underestimate the ways in which fresh chèvre can elevate your cooking and baking.
Like classic summertime panzanella, this spring interpretation is best made using fresh toasted bread rather than day-old bread.
This recipe calls for a mix of rye and multigrain breads, but feel free to use up whatever crusty loaf you have on hand.
Panzanella’s Middle Eastern cousin, Fatteh, gets a new lease of life with generous fava beans stew and heaps of feta.