Recipe: Grilled Goats Cheese & Pesto Panzanella Salad with Garlic Breadcrumbs

This is Chef Gary Guiney’s  take on a classic Italian Tuscan Panzanella salad!

“Traditionally the recipe contains stale bread, tomatoes, basil, olive oil and a touch of red wine vinegar.

However, my #TSTwist is to swap out the stale bread and use TS Foods Fresh Breadcrumbs toasted in the oven with garlic instead – delicious! 

For a real Summery, sharing vibe, I’ve added a centre piece of grilled goats cheese and finished the whole lot with fresh pesto 🤤”

Ingredients (Serves 2):

240g TS Foods Fresh Breadcrumbs

3 beef tomatoes, sliced

1 tsp red wine vinegar

2 tsp honey

6 mixed baby tomatoes, halved.

150g slice of goats cheese.

1 bag of rocket leaves, washed

3 tsp garlic granules

60g lily peppers

3 tbsp basil pesto

Method:

  1. Place the goats cheese in an oven proof dish, drizzle with the honey and bake for 20 mins in a 200C/180C Fan oven.
  2. Place the TS Foods Fresh Breadcrumbs  on a lined baking tray, add the garlic granules and toss together. Pop in the oven until golden brown and set to one side.
  3. Place the rocket leaves on a large serving plate, then arrange the sliced tomatoes around the plate. Sprinkle the red wine vinegar over these than add the mixed lily peppers and baby tomatoes. Make sure to leave a space in centre of plate for the baked goat’s cheese.
  4. Carefully place the goats cheese on the plate, sprinkle with the garlic toasted breadcrumbs and drizzle your basil pesto around the plate.

The baked goats cheese will have melted so serve some crust bread or breadsticks alongside for dipping! 

Enjoy!

#collab #familyfood #summerrecipes #tomatoes #breadcrumbs #salad #garlic

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