Name: Sheet-Pan Panzanella
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 oz. French bread (about half a loaf) cut into 1" pieces (about 5 c.) -; 12 oz. cherry tomatoes -; 1 small red onion, halved and thinly sliced -; 1 head garlic, halved crosswise -; 1/2 c. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 1/2 c. grated Parmesan (2 oz.) -; 8 oz. small fresh mozzarella balls (ciliegine or bocconcini) -; 2 c. packed baby arugula -; 1 c. packed fresh basil leaves -; 2 tbsp. red wine vinegar -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sheet-Pan Panzanella

1. 8 oz. French bread (about half a loaf) cut into 1" pieces (about 5 c.) -

2. 12 oz. cherry tomatoes -

3. 1 small red onion, halved and thinly sliced -

4. 1 head garlic, halved crosswise -

5. 1/2 c. extra-virgin olive oil, divided -

6. Kosher salt -

7. Freshly ground black pepper -

8. 1/2 c. grated Parmesan (2 oz.) -

9. 8 oz. small fresh mozzarella balls (ciliegine or bocconcini) -

10. 2 c. packed baby arugula -

11. 1 c. packed fresh basil leaves -

12. 2 tbsp. red wine vinegar -

How to cook deliciously - Sheet-Pan Panzanella

1. Stage

Preheat oven to 400°F. On a rimmed baking sheet, toss bread, tomatoes, onion, and garlic with 6 tablespoons oil, ½ teaspoon salt, and several grinds black pepper. Shake the sheet to arrange everything in an even layer. Bake, shaking the sheet halfway through, until bread begins to turn golden, 10 to 15 minutes.

2. Stage

Scatter the Parmesan evenly over everything and continue to bake until tomatoes burst and bread is golden brown, 8 to 10 minutes longer.

3. Stage

Remove sheet from oven and let cool slightly, about 10 minutes. Add mozzarella, arugula, and basil to sheet pan. Drizzle with vinegar and remaining 2 tablespoons oil, season with ½ teaspoon salt and toss to combine, scraping up any melted bits from the sheet. Serve hot.