Summer Panzanella with Nectarines & Fennel

Summer Panzanella with Nectarines & Fennel

Ingredients:

• 1/2 loaf of crusty sourdough, toasted
• 4-6 fresh nectarines
• 1/2-1 bulb of fennel and fronds
• 1/2 cup olive oil
• kosher salt and fresh cracked pepper
• juice of two lemons
• 1 cup fresh basil, torn
 

Directions:

1. Turn on broiler. Tear bread into 1 inch cubes and scatter on baking sheet. Let cubes toast until a they have a light char.

2. Remove bread from oven and let cool. Cut nectarines and fennel. Toss bread, fennel and nectarines with olive oil, salt, pepper and lemon. Toss well and let sit together about 15 minutes.

3. Toss well again before serving. Transfer to serving platter or serve from bowl. Top with fresh basil and fennel fronds.