Panzanella with Di Stefano Burrata Cheese
Grilled zucchini 2 teaspoons extra-virgin olive oil 1/4 teaspoon coarse sea salt 1/4 teaspoon freshly ground black pepper 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
Garlic Croutons 1/4 cup butter 2 large garlic cloves, minced 3/4 teaspoon ground red pepper 4 large dinner yeast rolls, ½ inch cubed (about 3 1/4 cups cubes)
2 oz Grilled Zucchini
2 oz sliced Cucumber
4 oz Garlic Croutons
2 oz Halved baby Heirloom Tomatoes
2 each Quartered Burno Tomatoes
2 oz Di Stefano Burrata Cheese
2.5 oz Balsamic Vinaigrette
1 tsp Lemon olive Oil
1 tsp Fresh Cracked Black pepper.
Slice your zucchini into ½ thick coin slices and toss with olive oil, salt and pepper. Place your zucchini coins on the grill and allow them to cook for 90 second on each side. Once your get the beautiful grill marks that you are looking for place on a tray and chill completely.
Preheat your oven to 350* F. In a med Sauté pan melt your butter on low heat. Stir in your minced garlic and allow to cook for 1 minute. Place your bread into a mixing bowl and pour the melted garlic butter over top. Gently toss and season with salt and pepper. Place on a tray and allow to cook for 15 mins or till crispy. Check often so not to burn. Once finished allow to cool on counter.
Salad: In a large mixing bowl place your zucchini, cucumber, and tomatoes. Drizzle your balsamic vinaigrette over the top of these ingredients and toss gently. Once the product is mixed add your croutons and mix as your pour it into your serving dish. Place fresh Di Stefano Burrata Cheese on top and garnish with lemon olive oil and Fresh Crack Black pepper.