Panzanella with sherry vinaigrette
Adapted from "On a Stick!" by Matt Armendariz.
24 (1-inch) cubes French bread (from approximately ½ loaf)
3/4 cup plus 2 tablespoons olive oil, divided
1 teaspoon garlic powder
Pinch black pepper
1/4 cup sherry vinegar
1/2 shallot, finely chopped
1 1/2 teaspoons stone-ground mustard
24 cherry tomatoes
24 small mozzarella balls (ciliegine)
24 basil leaves
1. Heat the oven
to 350 degrees.
2. Toast the bread:
In a large bowl, toss the bread cubes with 2 tablespoons oil, the garlic powder, one-half teaspoon salt and a pinch of pepper. Place in a single layer on a baking sheet and toast until golden, 10 to 12 minutes, turning every few minutes.
2. Make the vinaigrette:
In a medium bowl, whisk together the sherry vinegar with the shallot and mustard. Slowly whisk in the remaining three-fourths cup olive oil to emulsify. Season with one-eighth teaspoon salt, or to taste.
3. Onto each skewer,
thread 2 toasted cubes of bread, 2 tomatoes, 2 mozzarella balls and 2 basil leaves. Just before serving, drizzle liberally with sherry vinaigrette.