Panzanella is an Italian creation known as “bread salad.”  The savory dish typically involves tomatoes and summer vegetables.  I decided to put my own spin on it, and created a sweeter salad to showcase some fall fruits.

This recipe is for six servings, but can easily be multiplied for a larger crowd (or divided for a single serving).  The dish is lightly sweetened and can work as a heathy dessert or component of dinner or breakfast.

Fall Fruit Panzanella, serves 6

• 6 slices Nature’s Pride 100% Whole Wheat bread
• 6 Tbsp chopped walnuts
• 6 Tbsp butter or butter substitute
• 2 cups uniformly chopped pears – I recommend Bosc, but the mild Asian would work as well
• 2 cups uniformly chopped apples – Honeycrisp, Gala, or any non-sour variety will do
• 6 tsp brown sugar
• 3 tsp ground cinnamon
• 2 pinches salt

1. Lightly toast slices of bread.  Remove the crusts, and cube bread into small uniform pieces.  Each slice should yield approximately 20 cubes; it is easiest to stack the bread and cut all at once.
2. In a skillet over medium heat, toast the chopped walnuts.  This should take 2-3 minutes; the walnuts are finished when you just start to smell them toasting.  Set aside the toasted walnuts.
3. Reduce heat to low and melt the butter, swirling to coat the bottom of the skillet.
4. Add chopped apples and pears to the melted butter.  Cook 6-7 minutes, stirring occasionally, until fruit has just started to soften.
5. Add cubed bread to the fruit in the skillet.  Sprinkle in cinnamon, brown sugar, and salt and toss to coat everything evenly.
6. Continue to cook the mixture, on low heat, for 1-2 minutes, allowing the flavors to meld.
7. Remove panzenella from skillet and top with toasted walnuts.

Note – this recipe is my entry to be a Nature’s Pride Bread Ambassador at the 2010 Foodbuzz Festival.

P.S. Voting for Project Food Blog opened today, please vote for me if you think I have what it takes – http://www.foodbuzz.com/project_food_blog/challenges/1/view/363