Panzanella: take 6 cups of inch cube bread and toss with 2 tbsp EVOO and 1/4 tsp salt. Arrange on baking sheet and toast on middle rack 400 degrees for 15 minutes. Let cool to room temp. Core and seed 1.5 lbs tomatoes and combine with 1/2 tsp salt in a colander with a bowl underneath to catch the juices. De seed 1 whole cucumber and slice 1 shallot thinly . Create a vinagrette with the tomato juices, 1 tbsp Dijon mustard, 6 tbsp EVOO, 3 tbsp red wine vinegar and black pepper. Combine all and serve...adapted from season 12 ATK
Black Maple Hill
Straight Kentucky Bourbon
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