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mushroom and goat cheese panzanella

A leftover baguette most often results in some sort of panzanella salad in my house. It’s a really easy way to use up the bread and toss in a few other random things that you may have on hand in the refrigerator. I like to leave the crusts on the bread cubes for added texture but you can certainly remove them in you prefer. A good drizzle of tart red wine vinegar over the top always brings this salad together.

1 cup day-old ciabatta or sourdough bread, cut into cubes

2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 tablespoon unsalted butter
1/2 medium shallot, thinly sliced
Salt, to taste
Freshly ground black pepper
1 clove garlic, finely minced
1 cup portobello mushrooms, diced
1 teaspoon fresh thyme
1 tablespoon chopped flat-leaf parsley
1 tablespoon plus 1 teaspoon red wine vinegar
1-2 ounces goat cheese

1. Preheat oven to 425°F. Place bread cubes on a baking sheet and bake for 5-10 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and allow to cool.
2. In a medium sauté pan, heat 1 tablespoon olive oil and butter over medium heat. Add shallot and cook for 2-3 minutes until softened. Season with salt and pepper. Add garlic and cook another 1-2 minutes. Add mushrooms and cook for about 5 minutes, until softened. Add thyme and parsley and stir to combine. Add to bread and toss together. Add remaining olive oil and red wine vinegar toss to combine.
3. Let stand at room temperature for 5-10 minutes to allow flavors to blend together. Top with goat cheese just before serving.

Serves 1.

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