I’m so reveling in these warm afternoons. Any excuse to light up the grill is enough for Drew; this week it was panzanella salad. Super delicious, despite the fact that toasting bread cubes on the grill is probably the least efficient way imaginable to do it. I was kind of cracking up, watching him rotate each individual chunk of bread.
Add some roasted asparagus, and hard boiled eggs…
… and for the sauce: Ricotta, sheep’s milk Brebis cheese, and 25 year aged Balsamic for a little sweetness.
Yum. Not the prettiest, but so good.