Laura Koster of PA Eats invites you to bite into spring with her recipe for spring pesto panzanella. Inspired by the fresh-baked loaves rocking the shelves at downtown Wayne’s new Spring Mill Bread shop, particularly those of Asiago variety, she whipped up a tomato-bread salad that has us ready for the quickly approaching warmer months.
Recipe: Spring Pesto Panzanella
Ingredients
- 1/2 loaf Spring Mill pesto Asiago bread (4 generous cups cubes)
- 1/4 cup Parmesan cheese
- 1 lb. asparagus, cut into 1-inch slices
- 2 hard boiled eggs, peeled and chopped
- 4 slices bacon, cooked and crumbled
- 1 cup artichokes, halved
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto
- 2 Tbsp. balsamic vinegar
- salt and pepper to taste
Method
- Preheat oven to 400 degrees.
- Cut bread into large cubes, place on a baking sheet and bake 10–15 minutes or until golden brown, stirring frequently.
- Set aside to cool. Leave the oven on.
- Spread the asparagus on a second baking sheet.
- Spray with cooking spray and sprinkle lightly with salt.
- Roast for 12–15 minutes or until asparagus starts to brown. Set aside to cool.
- In a large bowl, mix together the bread cubes, asparagus, tomatoes, artichokes, bacon, egg and cheese.
- Mix in the pesto and balsamic vinegar so that everything is evenly coated.
- Add salt and pepper to taste.
Grab bread for the recipe at Spring Mill Bread Wayne, located at 128 E. Lancaster Ave. in Wayne; phone: (610) 902–0220.
- Photography: Laura Koster
