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from Riverblaze Bakery, 335 E. Main St., Franklin Herbs, veggies, and cheese bring serious flavor to this Italian bread salad
Bread 1 large loaf French or Italian bread, 1 to 2 days old, cubed into crouton-size pieces 2 Tbs. garlic, minced 3 Tbs. olive oil 1 tsp. salt Fresh ground pepper, to taste Salad 1 pt. grape tomatoes, halved 1 oz. fresh rosemary, sage, and thyme, minced 1/2 sweet red onion, diced 1/2 cup goat cheese, crumbled 1/2 cup bacon or prosciutto, cooked to crisp and chopped 4 oz. fresh spinach, coarsely chopped 3 Tbs. olive oil 1/4 cup grated Parmesan cheese 1 tsp. salt
Bread Preheat oven to 350°F. In a large bowl, toss bread, garlic, olive oil, salt, and pepper. Spread on sheet pan and bake for eight to 10 minutes until golden, but not quite crunchy. Allow to cool for five minutes. Salad In same bowl, toss bread with remaining ingredients, making sure not to crumble bread. Serve in a salad bowl and garnish with remaining fresh herbs.