Caprese Panzanella Plate (Edit recipe)

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Can I just say that I had so much fun putting this together? The best ideas can sometimes come to us on a whim. I did a little Caprese Panzanella mashup here and I think it's absolutely stunning. Grilled bread & tomatoes, gorgeous fresh pesto, bocconcini, all the good things. Lunch for one or a noshing plate for two <3

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Original Recipe

PREP TIME

25 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 1 - 2

Ingredients

1 pieces Sourdough Bread
1 whole Extra Virgin Olive Oil, See Recipe
1 clove Garlic, peeled & lightly smashed to release flavours
1 whole My Fave Pesto (click for recipe), See Notes for Recipe
4 whole Tomato, Cocktail Tomatoes. Alternately, you could also use roma tomatoes
5 whole Mozzarella Balls (Bocconcini)
1 whole Organic Balsamic Glaze
1 whole Grana Padano Cheese, Garnish. See Recipe
1 whole Basil, Fresh, Garnish. See Recipe
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Red Pepper Flakes, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you're preparing the pesto from scratch, do so first using the recipe provided. If you're using store-bought, move on to the next step.
Begin heating a grill pan set to just below medium heat. Brush both sides of your sourdough slice with EVOO and once your grill is preheated, slap your bread on the grill and grill until both sides are nice and crispy with gorgeous grill marks. Carefully remove your slice and use your garlic to rub every inch of that slice imparting that gorgeous garlic flavour. Trim the crusts and cut your slice in to equal sized squares giving you approximately 9 squares.
Cut your tomatoes in half and brush the flesh sides with EVOO. Get those tomatoes flesh side down on your grill pan and let them sizzle away until nice and charred. Carefully flip them and let them continue on the skin side for another minute or so until blistered & tomatoes have started to go soft. Carefully remove your tomatoes and get them on your cutting board. Season each flesh side with a good pinch of salt, pepper, and pepper flakes.
ASSEMBLY - You can play around here with how you present. I kind of winged it and just started arranging things around the plate, nestling things together and creating a nice, tight arrangement. Arrange your sliced bread around a nice serving plate followed by your gorgeous, grilled tomatoes flesh side up. Cut your bocconcini in half and start nestling them between the bread and tomatoes around the plate. Dollop your pesto around the plate, filling in gaps and also letting some pesto cascade down your tomatoes and / or bocconcini. Next, you can dollop the balsamic reduction around the plate, drizzle it on your tomatoes / bocconcini like I did, or simply give a nice zig-zag drizzle over the entire plate. Grate a generous amount of grana padano over the dish and finish by nestling some beautiful basil leaves around the plate. ENJOY!
Super fun to eat as you can create a different bite each time. A little pesto, cheese, and bread followed by perhaps some grilled tomato, pesto, and cheese. Every bite is delish!

Notes

PESTO RECIPE - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
Have fun with the plating! You can arrange things in so many ways and it will still be so gorgeous <3
Prep / cook accommodates for preparing pesto. If you're using store-bought, both will be reduced.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	968
Fat:	74 g
Carbohydrates:	32 g
Protein:	62 g
Cholesterol:	148 g
Sodium:	2105 mg
Fiber:	2 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated for total recipe.