Squares and Triangles

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.