the appetizer:

Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today from the Betty Crocker Editors includes recipes like Apricot-Stuffed French Toast; Panzanella; and Glazed Baked Ham.





6 servings


Panzanella, or "bread salad," is an Italian classic. Buy a firm-textured bread so the pieces don't become mushy.

Prep 20 min
Total 1 hr 20 min

  • 4 cups cubed (1 inch) day-old Italian or other firm-textured bread
  • 2 medium tomatoes, cut into bite-size pieces (2 cups)
  • 2 cloves garlic, finely chopped
  • 1 medium green bell pepper, coarsely chopped (1 cup)
  • 1/3 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

1. In large glass or plastic bowl, mix bread, tomatoes, garlic, bell pepper, basil and parsley.

2. In tightly covered container, shake remaining ingredients. Pour over bread mixture; toss gently until bread is evenly coated.

3. Cover; refrigerate at least 1 hour, but no longer than 8 hours, until bread is softened and flavors are blended. Toss before serving.

1 Serving: 190 calories; Total 139 grams fat (Saturated Fat 29; Trans Fat 0g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 15g (Dietary Fiber 29); Protein 39 Exchanges: 1 Starch, 2 Fat Carbohydrate Choices: 1

  • from:
    Betty Crocker Cookbook, 11th Edition
    1500 Recipes for the Way You Cook Today
  • from the Betty Crocker Editors
  • Wiley 2011
  • Loose-Leaf Binder; $29.99; 686
  • ISBN-10: 0470906022
  • ISBN-13: 978-0470906026
  • Recipe reprinted by permission.

Buy Betty Crocker Cookbook, 11th Edition


Betty Crocker Cookbook, 11th Edition


This page created December 2011

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