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Panzanella with Tomatoes, Green Onions, Goat Cheese and Italian Charcuterie

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Your choice of Nostrano Italian charcuterie trio
60 g goat cheese (fresh, unripened)
200 g grape tomatoes
2 green onions (stems only)
1 ciabatta bread, around 20 cm diameter
Balsamic vinegar to taste
Olive oil to taste
Freshly ground black pepper


Finely chop the green onion stems on the bias (to make longer pieces).
Soak the onion in cold water for 15 minutes to soften the taste.
Preheat BBQ or oven grill (to toast the bread).
Form small goat cheese balls of about 5 g each with your hands.
Cut grape tomatoes into halves.
Make strips or rolls with the cold cuts.
Sprinkle the cheese balls, tomatoes and green onion onto the plates.
Cut the bread in length into six sticks of about 2×2 cm square each.
Toast bread on all sides just long enough to brown the edges.
Cut the bread into cubes and add to the plates.
Divide the charcuterie among the plates.
Add a drizzle of olive oil, balsamic vinegar and pepper. Serve immediately.

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