1loafbread Italian, Large, a couple days old is best
1/2Cupolive oilExtra virgin
Slice the bread through the middle and cut into 1" cubes.
Drizzle with Olive oil and bake at 400 until crisp like croutons. Usually only takes about 10 min and I turn mine halfway through.
Chop tomatoes and place on a lightly greased baking sheet.
Drizzle with more olive oil, salt, and fresh black pepper.
Roast until soft. Usually about 20 min, sometimes longer.
Let bread and tomatoes cool. Seriously. Do it.
Whisk together the olive oil, balsamic vinegar, salt, pepper and garlic.
Taste. If it's too oily add a little more balsamic. Also taste for seasoning. I know it's annoying, but depending on your oil and vinegar your salt and pepper measurements could change. Sometimes I'll thrown in a little lemon juice just to brighten things up.
Toss bread, tomatoes, basil, dressing and cheese together.
Refrigerate 20 min and serve!
Amount Per Serving (1 g)
Calories 397Calories from Fat 171
% Daily Value*
Saturated Fat 4g25%
Vitamin A 997IU20%
Vitamin C 14mg17%
* Percent Daily Values are based on a 2000 calorie diet.