And yet,
toss toasted bread cubes with ripe tomatoes and call it panzanella, and bread salad becomes the most divine summer meal.
Not exact matches
Add the
bread cubes to the pan and
toss with the olive oil and let them
toast for about 15 minutes and then remove from oven and set aside.
Add the
toasted bread cubes and the diced persimmons and
toss well.
Toss cubed bread with olive oil and
toast in 400 degrees F oven for about 10 minutes, or until lightly browned.
Add
bread cubes, and
toast them,
tossing often, until crisp and nicely browned, about 6 minutes.
Bake
bread for 18 minutes,
tossing every 6 minutes, until every
cube is crispy and
toasted; remove from the oven and let cool.
In the casserole dish,
toss together the
toasted bread cubes, 3 cups of the cheese, and onions, spreading evenly.