Active Time
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Total Time
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Yield
Serves : 8

How to Make It

Step 1    

Preheat the oven to 375°. In a large skillet, melt the butter over moderate heat until lightly browned. Add the minced garlic and cook until golden and fragrant. Stir in the chopped thyme, diced bread and Parmigiano-Reggiano cheese. Season with salt and pepper. Spread the croutons on a large baking sheet and toast in the oven for about 10 minutes, stirring occasionally, until crisp.

Step 2    

In a large skillet, heat 2 tablespoons of the olive oil over moderate heat until just smoking. Add the shallots and thyme and cook, stirring, until the shallots begin to brown, about 5 minutes. Add the shiitakes and cook until tender and golden brown around the edges, about 5 minutes. Season the shiitakes with salt and pepper.

Step 3    

In a large bowl, mix the croutons with the tomato sauce, diced tomatoes, basil, red onion, red wine vinegar, the cooked shiitakes and the remaining 2 tablespoons of olive oil. Season with salt and pepper. Mound the panzanella on plates and garnish with the baby greens, cherry tomatoes and the Parmigiano-Reggiano.

Make Ahead

The toasted croutons can be stored in an airtight container for up to 1 day.

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