Ingredients
- —3 slices sourdough bread
- —4 tablespoons olive oil
- —1 tablespoon thyme leaves
- —1 tablespoon capers
- —juice of 0.5 lemon
- —2 teaspoons Dijon mustard
- —4 nectarines
- —1 handful fresh basil
- —50 grams sorrel
- —1 handful chervil
- —1 handful tarragon
- —100 grams ricotta
- —80 grams prosciutto
- —30 grams roasted hazelnuts
- —sea salt to taste
- —black pepper to taste
Instructions
A summery panzanella with roasted sourdough bread, juicy nectarine, and velvety prosciutto. Fresh, salty, and sweet in perfect balance — ideal for long evenings at the table.
Preheat the oven to 200 degrees Celsius.
Brush the sourdough bread with some of the olive oil and sprinkle with thyme, salt, and pepper.
Roast the bread until golden brown and crispy, then break into pieces.
Whisk lemon juice, Dijon mustard, and the remaining olive oil into a dressing.
Grill the nectarines briefly on high heat until grill marks appear.
Mix the bread with basil, sorrel, chervil, and tarragon, and toss in the nectarines.
Spread over a platter and finish with ricotta, prosciutto, hazelnuts, and extra dressing.
Serving Tip
This summery panzanella is delicious served lukewarm with extra basil and a glass of chilled white wine.
Storage Tip
Store the salad for up to 1 day in the refrigerator and add the bread just before serving for extra crunch.