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Rosemary Baguettine Panzanella with Prosciutto Chips https://www.metro.ca/userfiles/image/recipes/panzanella-tomates-baguettine-romarin-prosciutto-6870.jpg PT20M PT20M PT1H10M
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.
6
2 rosemary baguettines, cut into chunks 2 Tbsp. (30 mL) olive oil 1 garlic clove 8 prosciutto 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) capers 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
Rosemary Baguettine Panzanella with Prosciutto Chips

Rosemary Baguettine Panzanella with Prosciutto Chips

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  • Lactose-free
6
servings
0:20
Preparation
0:20
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    rosemary baguettines, cut into chunks
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    garlic clove
  • 8
    prosciutto
  • 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)
    capers
  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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