Dinner Tonight: Summer Panzanella Recipe

• 1/4 cup olive oil
• 2 tablespoons butter
• 2 cloves garlic, sliced
• 1/4 of a baguette, cut into 1/2 inch cubes
• 2 pounds tomatoes, chopped
• 1 tablespoon balsamic vinegar
• Handful of basil, chopped
• Salt and pepper

1. Preheat the oven the 350u0b0F. Melt the butter in a large oven-proof skillet over medium heat. Pour in half of the olive oil, and let it warm for a minute. Turn off the heat, add the garlic and bread cubes. Toss until combined. Then place in the oven and cook for 15 minutes, tossing the cubes every 5 minutes or so.
2. Combine the chopped tomatoes, balsamic vinegar, and the other half of the oil. Stir until combined.
3. Add the bread to the bowl, sprinkle with the basil, and season with salt and pepper.

olive oil, butter, garlic, baguette, tomatoes, balsamic vinegar, handful of basil, salt

Taken from www.seriouseats.com/recipes/2008/08/summer-panzanella-bread-salad-recipe.html (may not work)