Last Saturday I bought everything I thought I needed for a Sunday fondue: Swiss cheese, French bread, pears and broccoli. I was sure I had fire gel to heat my fondue pot, but I was wrong. The cheese will keep until I
find more fuel. I served the pears for breakfast and the broccoli with lunch. But
the bread very quickly became hard as stone. I used it for garlic bread, but I could have made French
toast, croutons, onion soup, or bread pudding. Or I could have made this:
Panzanella
3 tablespoons olive oil
1 small baguette, cubed
1 teaspoon salt
2 tomatoes, cubed
1 cucumber, cubed
1 bell pepper, cubed
1/2 red onion, thinly sliced
20 basil leaves, chopped
3 tablespoons capers, drained
3/4 cup vinaigrette
Saute bread cubes in oil until golden brown. In a large
bowl, toss bread with remaining ingredients. Serve immediately or let rest 30
minutes before serving.