Panzanella on a Stick

I have decided to post receipe ideas since eating is one of my all time favorite activities ;) enjoy!

What makes eating more fun and easy than eating on a stick! Thanks to Matt Armendariz, Matt Bites blogger he has a cookbook to call his own.

 On a Stick, thinks outside the corn dog for creative, skewerable ideas that are as fun to make as it is to eat. Go on, stick it!

Panzanella on a Stick
Serves four

Ingredients:

For Salad Sticks
12 cocktail picks
1 loaf French bread, cut into 24 (1-inch) cubes
2 tbsp. extra virgin olive oil
1 tsp. garlic powder
½ tsp. salt
Pinch of black pepper
24 cherry tomatoes
24 small fresh mozzarella balls (ciliegine)
24 basil leaves
1 English cucumber, sliced into 1-inch pieces, then quartered
For Sherry Vinaigrette
¼ c. sherry vinegar
¾ c. extra virgin olive oil
½ shallot, finely chopped
1½ tsp. stone-ground mustard
Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

On a Stick is available here

Article: Via the Daily Candy Photo: Courtesy of Matt Armendariz