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Kiss The Cook: Peach and Tomato Panzanella Salad

LUBBOCK, TX - Peach and Tomato Panzanella Salad

 

Ingredients

* 8-10 pieces crostini (from the Bakery)

* 2 large heirloom, sliced

* 2 white peaches, pits removed and sliced

* 1 ½ to 2 tablespoons olive oil

* 1 tablespoon red wine vinegar

* 2 ounces goat cheese, crumbled

* 1/4 cup chopped fresh basil leaves or 2 tablespoons partially freeze dried chopped basil (from Produce)

* 1/3 cup sliced almonds

 

Instructions

1. In a large bowl, toss together all ingredients.

2. Serve immediately.


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