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Panzanella Skewers with Parmesan Vinaigrette
(recipe, Ellen Jackson)
Read more about unusual foods for the grill in Ellen Jackson's "The universal grill."
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, smashed or halved
- 1 loaf chewy artisanal bread
- 2 pt. firm, ripe cherry tomatoes
- Bamboo or metal skewers
- 2 Tblsp. extra-virgin olive oil
- 3 Tblsp. white-wine vinegar
- ½ tsp. finely chopped garlic
- 1 tsp. Dijon mustard
- ⅓ cup freshly grated Parmesan cheese
- Salt and freshly ground pepper to taste
- Arugula (optional)
- Basil leaves (optional)
- Put the olive oil in a small bowl with the garlic.
- Remove the heel ends of the loaf and the crust, if desired. Use a serrated knife to cut the bread in 1-inch-thick slices. Cut the slices into 1-inch cubes. (The size and number of cubes should correspond roughly to that of the tomatoes.) Thread the bread cubes onto skewers and place them on a baking sheet. Lightly brush the bread on all sides with the garlic oil and sprinkle with salt.
- Thread the tomatoes onto additional bamboo skewers, line them up with the bread on the baking sheet, brush with the garlic oil, and sprinkle with salt.
- Add the 2 tablespoons olive oil to the remaining garlic-infused oil, or enough to make ⅓ cup total, and set aside.
- In a separate bowl, add the leftover garlic to the white-wine vinegar with a pinch of salt and let sit for a few minutes. Whisk in the mustard, followed by the oil blend. Stir in the grated cheese and check the seasoning, adding salt and pepper to taste.
- Preheat the grill to high. Grill the tomatoes, turning, until the skins brown and blister all over, 6 to 8 minutes. They should be charred and close to bursting. Add the bread to the grill halfway through, after 3 to 4 minutes. Grill the bread cubes, turning once or twice, until they are lightly toasty, 2 to 4 minutes.
- Remove the bread and tomatoes from the skewers into a large bowl and toss with several tablespoons of the Parmesan vinaigrette. Continue adding vinaigrette until the items are sufficiently moistened. Add a few large handfuls of arugula leaves and some torn basil to make a salad.