Save Recipe Print
40 min
30 min
10 min
4 to 6 servings


Panzanella Croutons:


Preheat oven to 375 degrees F and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.



Recipe courtesy of Ina Garten

Waldorf Panzanella

Recipe courtesy of Giada De Laurentiis

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Tangy Tomato Brisket

Recipe courtesy of Ree Drummond

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Bacon-Tomato Linguine

Recipe courtesy of Food Network Kitchen

Anna's Tomato Tart

Recipe courtesy of Ina Garten

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories