Peach & Pickled Pepper Panzanella

Name: Peach & Pickled Pepper Panzanella
Cook time: 30 min
Yield: 4 servings
Ingredients: 0.75 cup ricotta cheese; 0 olive oil glug; 0 kosher salt to taste; 0 black pepper freshly ground, to taste; 1.5 pounds peaches; 1 shallot thinly sliced; 0.5 cup pickled peppers spicy; 0 pickled pepper brine 2 or 3 big splashes; 0 olive oil generous glugs; 0 kosher salt to taste; 0 olive oil glugs; 2 slices sourdough bread 1-inch-thick; 1 clove garlic rubbed on toast; 0 kosher salt to taste; 2 slices crispy bread bite-size pieces; 1 bunch parsley leaves; 0 kosher salt to taste; 0.75 cup seasoned ricotta; 0 olive oil generous drizzle; 0 flaky sea salt to taste; 0 black pepper freshly ground, to taste

A fresh and flavorful twist on the traditional panzanella, blending spicy pickled peppers with sweet ripe peaches and crispy olive oil-fried bread. Topped off with seasoned ricotta and fresh parsley, this dish offers a burst of vibrant flavors and satisfying crunch.

Cook time: 30 minutes

Servings: 4

Ingredients

0.75 cup ricotta cheese
0 olive oil glug
0 kosher salt to taste
0 black pepper freshly ground, to taste
1.5 pounds peaches
1 shallot thinly sliced
0.5 cup pickled peppers spicy
0 pickled pepper brine 2 or 3 big splashes
0 olive oil generous glugs
0 kosher salt to taste
0 olive oil glugs
2 slices sourdough bread 1-inch-thick
1 clove garlic rubbed on toast
0 kosher salt to taste
2 slices crispy bread bite-size pieces
1 bunch parsley leaves
0 kosher salt to taste
0.75 cup seasoned ricotta
0 olive oil generous drizzle
0 flaky sea salt to taste
0 black pepper freshly ground, to taste

Instructions

In a medium bowl, whisk together ¾ cup ricotta cheese and a glug of olive oil. Season with kosher salt and freshly ground black pepper.
Cut 1½ pounds peaches into wedges, discarding the pits. Thinly slice 1 shallot. In a large bowl, toss the peaches and shallot with ½ cup pickled peppers, 2 or 3 big splashes of their brine, and a couple generous glugs of olive oil. Season with kosher salt. Taste and adjust the seasoning—it should be bright and vibrant!
In a large skillet, add a couple more glugs of olive oil. Place 2 (1-inch-thick) bread slices in the skillet and turn to coat all over in the oil. Set the skillet over medium heat and cook until deeply crispy and golden on both sides, flipping halfway through, 3 to 4 minutes per side. Rub both sides of the toast with 1 garlic clove. Season with kosher salt.
Tear or cut the bread into bite-size pieces and add to the bowl of peaches, along with the leaves of 1 bunch of parsley. Toss everything several times to encourage the bread to start soaking up all the liquid. Season with kosher salt.
Spoon the seasoned ricotta into a shallow serving bowl and pile the salad atop it. Drizzle generously with more olive oil and season with flaky sea salt and pepper.