Heirloom Tomato And Sweet Corn Panzanella With Beer

Name: Heirloom Tomato And Sweet Corn Panzanella With Beer Bread Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Panzanella; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1/4 teaspoon honey; 1/2 teaspoon Dijon mustard; 1/4 cup bleu cheese crumbles; 1 14.5- ounces can cannellini beans, rinsed and drained; 2 medium tomatoes, diced; 2 ears of corn, kernels cut off; 2 slices beer bread, cut into pieces; cooking spray or oil; salt; pepper; Italian seasoning; Beer Bread (or use your favorite); 12 ounces any beer; 1.5 cups whole-wheat flour; 1.5 cups all-purpose flour; 1/4 cup brown sugar (use up to 1/3 cup if beer is very bitter); 1/2 teaspoon salt; 1 tablespoon butter

Servings: persons

Panzanella
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 cup bleu cheese crumbles
1 14.5- ounces can cannellini beans, rinsed and drained
2 medium tomatoes, diced
2 ears of corn, kernels cut off
2 slices beer bread, cut into pieces
cooking spray or oil
salt
pepper
Italian seasoning
Beer Bread (or use your favorite)
12 ounces any beer
1.5 cups whole-wheat flour
1.5 cups all-purpose flour
1/4 cup brown sugar (use up to 1/3 cup if beer is very bitter)
1/2 teaspoon salt
1 tablespoon butter

1
Add the oil, vinegar, honey, mustard, a pinch of Italian seasoning, and salt and pepper to taste to a jar and shake until emulsified.
2
Combine the dressing with the cheese, beans and tomatoes in a large bowl.
3
Heat an empty cast iron or carbon steel pan over medium-high heat. When it's hot, add the corn and sprinkle with salt and pepper. Cook and stir until it's a little brown in places and kind of smells like popcorn. Add to the bean mixture.
4
Return the skillet to the stove over medium-high heat and spray with oil (or just pour a little bit in). When it's hot, add the beer bread and season with salt and pepper. Cook until toasty and a little crunchy on the outside, adjusting the heat so it doesn't burn. I like to leave them a a bit soft on the inside. Turn off the heat and toss with some Italian seasoning. Let cool.
5
Store the croutons separately until ready to eat. Toss with the salad and serve.
6
Preheat the oven to 375F. Grease a loaf pan with a bit of butter.
7
Combine the dry ingredients in a large bowl. When the oven is hot and you're ready to bake the bread, pour the beer over the dry ingredients. It will foam up like a science experiment, and then subside. Stir until the ingredients are just combined.
8
Pour the batter into the pan and smooth out the top. Bake it for about 50 minutes.
9
Melt about a tablespoon of butter and brush the top of the loaf with it. Bake for another 10 minutes.
10
Let the loaf cool in the pan for 10 minutes or so, then pop it out and cool completely. It's best to make the bread at least a day in advance before using it for croutons.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Panzanella, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon honey, and more.

Yes, Heirloom Tomato And Sweet Corn Panzanella With Beer Bread Croutons falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Heirloom Tomato And Sweet Corn Panzanella With Beer Bread Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions