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Appetizers, Quick and Easy, Vegetarian

Panzanella with sherry vinaigrette

Panzanella with sherry vinaigrette
Glenn Koenig / Los Angeles Times

Food photographer and blogger Matt Armendariz knows how to be the life of the party: Make food on a stick. "It almost doesn't matter what you actually make. People see food on a stick and they just start to smile ... Read more

Total time: 30 minutes | Makes 12 skewers
  • 24 (1-inch) cubes French bread (from approximately 1/2 loaf)
  • 3/4 cup plus 2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • Salt
  • Pinch black pepper
  • 1/4 cup sherry vinegar
  • 1/2 shallot, finely chopped
  • 1 1/2 teaspoons stone-ground mustard
  • 24 cherry tomatoes
  • 24 small mozzarella balls (ciliegine)
  • 24 basil leaves

Step 1Heat the oven to 350 degrees.

Step 2Toast the bread: In a large bowl, toss the bread cubes with 2 tablespoons oil, the garlic powder, one-half teaspoon salt and a pinch of pepper. Place in a single layer on a baking sheet and toast until golden, 10 to 12 minutes, turning every few minutes.

Step 3Make the vinaigrette: In a medium bowl, whisk together the sherry vinegar with the shallot and mustard. Slowly whisk in the remaining three-fourths cup olive oil to emulsify. Season with one-eighth teaspoon salt, or to taste.

Step 4Onto each skewer, thread 2 toasted cubes of bread, 2 tomatoes, 2 mozzarella balls and 2 basil leaves. Just before serving, drizzle liberally with sherry vinaigrette.

Note: Adapted from "On a Stick!" by Matt Armendariz.

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