Try this fresh and fruity take on the traditional Italian bread salad.

Strawberry Panzanella

Serves six
Prep time 30 minutes

2 pints Ontario strawberries, washed and sliced
4 slices of brioche (sweet bread) croutons
1/2 cup blanched almonds, sliced
1 lemon zest + a few drops of juice
2 tbsp candied orange peel, diced
3 oz ice wine
2 tbsp honey + 2 tbsp for mascarpone
Mint leaves for garnish
4 tbsp mascarpone cheese

Wash and pat dry the strawberries, cut them in quarters and place them into a bowl.

Grate some lemon zest over them and add the honey and the ice wine.

Cut the brioche into cubes (1/2 inch thick) and place in a preheated oven at 350F until toasted and golden cool before use.

Place the blanched sliced almonds in a preheated oven at 350F until toasted and golden, cool before use.

Whip the mascarpone in a bowl with the honey and set aside.

Assemble the panzanella by tossing the bread with the candied orange peel and adding the strawberries with some of the juice from the marinating, sprinkle some hand broken mint leaves and place in four or six separate bowls, top with a generous scoop of mascarpone and serve immediately.  

Courtesy Massimo Capra
www.mistura.ca