Tomato Panzanella

Ingredients:

• 2 pounds ripe tomatoes, peeled, seeded, and diced
• 1 Tablespoon capers
• 2 anchvy filets
• 2 cloves garlic
• 1 teaspoon smoked sea salt (or Kosher salt)
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 tablespoons chopped fresh basil leaves
• 1 cup cooked, drained cannelloni beans
• 1/4 cup minced red onion
• several grinds black pepper
• Panzanella Croutons, recipe follows
• 2 cups arugula, stems trimmed
• Wedge Parmesan, for shaving

Directions:

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients. Mash the garlic, capers, anchovies and salt togeather into a paste with a mortar and pestle. Drizzle with 1/4 cup of the olive oil and mash again to combine. in a bowl, gently combine the tomatoes, mortared mixture and lemon juice. Add the basil, cannelloni beans, red onion, and black pepper. Drizzle in remaining olive oil. 5 minutes before serving, add croutons and toss well. Divide tomato mixture among plates. Top each serving with an equal amount of the arugula and Parmesan.

Panzanella Croutons:

• 1/4 cup unsalted butter
• 1 tablespoon minced garlic
• 6 cups crustless cubed day-old bread
• Kosher salt and freshly ground black pepper
• 6 tablespoons finely grated parmesan

Directions:

Preheat oven to 375 Degrees F and preheat a cookie sheet in it. Melt the butter in a large skillet over medium heat and cook until it foams. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with cheese and toss again while warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.