Panzanella Salad with Ricotta

Panzanella Salad with Ricotta

2 Cups crusty bread cut or torn into 1 inch cubes

1/2 Cup Montemorli Italian Extra Virgin Olive Oil

¼ cup Parmigiano Reggiano Cheese, finely grated

4TBS Dark Balsamic

Half English Cucumber, cut into half rounds

1 Garlic Clove, minced

1 Cup whole milk Ricotta

1 pint cherry tomatoes, halved

6 leaves of basil, thinly sliced

1 TBS Herb & Garlic Dipper

Roasted Garlic Sea Salt

Pepper

Directions:

1. In a large bowl toss your bread with the ¼ cup of olive oil. Working in

batches, cook and stir bread over medium heat, adding more oil as

needed, until golden and crispy on the outside about 8-10 minutes.

2. Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until

cheese is melted and bread is crispy on the outside but still chewy on

the inside, 3 to 4 minutes more. Set aside to cool.

3. Mix tomatoes, vinegar, 4 tablespoons extra-virgin olive oil, garlic, dipper,

salt, and pepper together in a bowl until well combined. Cover the bowl

with plastic wrap and let sit at room temperature until flavors combine,

about 20 minutes.

4. In a small bowl mix the ricotta and the herb and garlic dipper.

5. Toss basil into tomato mixture, then stir in bread cubes. Let sit at room

temperature for 3 to 4 minutes. Add the ricotta, drizzle olive oil over the

ricotta and if the liquid is completely absorbed, add more vinegar and

olive oil to taste. Season with salt and black pepper.