Rosemary Baguettine Panzanella with Prosciutto Chips

Rosemary Baguettine Panzanella with Prosciutto Chips
  • 6 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 1:10 Total Time


Add all
  • 2

    rosemary baguettines, cut into chunks

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    garlic clove

  • 8


  • 24 oz
    (700 g)

    small tomatoes, quartered

  • 6

    red pearl onions, peeled and quartered

  • 8

    mini cucumbers, sliced 1/2 in. (1 cm) thick

  • 2 Tbsp.
    (30 mL)


  • 1

    garlic clove

  • 1/4 cup
    (60 mL)

    italian (flat-leaf) parsley leaves

  • 2/5 cup
    (100 mL)

    olive oil

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • to taste fleur de sel and grindings of black pepper


Preheat oven to 400˚F (200˚C).

In a big bowl, combine bread chunks, oil and garlic. Transfer to a baking sheet. Brown, turning them over halfway through. Set aside.

Lay prosciutto slices on a baking sheet and bake 10 minutes or so. Cool, break into pieces and set aside.

In a large salad bowl, toss tomatoes, onions, cucumbers, capers, minced garlic clove, 2/5 cup (100 ml) oil and balsamic vinegar. Season and let stand 30 minutes.

Before serving, add croutons and prosciutto and toss.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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