Roasted Fruit Panzanella

Name: Roasted Fruit Panzanella
Ingredients: 3 Thick Slices of Bread (I used Ube, which is sweet); 3 pounds Chopped stone fruit (I used peaches, plums, nectarines, and apricots); 1 Zest/Juice of a Large Lemon; 2 sprigs Fresh Mint, Chopped; 2 tablespoons Sugar (Optional. If your fruit is sweet enough, like the ones I had, omit)

5 ingredients

5 steps

Ingredients

3 Thick Slices of Bread (I used Ube, which is sweet)
3 pounds Chopped stone fruit (I used peaches, plums, nectarines, and apricots)
1 Zest/Juice of a Large Lemon
2 sprigs Fresh Mint, Chopped
2 tablespoons Sugar (Optional. If your fruit is sweet enough, like the ones I had, omit)

Directions

1

Toast the Bread Cubes in a 300 degree oven for 30-45 minutes, until crisp and golden brown. Turn oven up to 375 degrees.
2

Take half the cut fruit and roast for 30 minutes in a buttered 9x13 dish with half the lemon zest/juice (and half sugar, if needed).
3

Combine the remaining lemon zest/juice/fruit (and sugar, if needed) in another bowl, set aside.
4

In a large bowl, layer the roasted fruit, the fresh fruit, the bread cubes, and the mint.
5

When ready to serve, toss everything together and pair with Vanilla Ice Cream or Yogurt.