Panzanella with Strawberry-Basil Marmalade and Cheese

Ingredients

• 300 g Strawberries
• 150 g gelatin sugar (2:1)
• 0.5 handful basil
• 1 tbsp balsamic vinegar
• 4 slices stale white bread
• 400 g Tomatoes
• 0.5 cucumber
• 1 handful basil
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• a pinch sugar
• 2 tbsp sunflower seeds
• basil (for garnish)
• 500 g soft cheese (e.g., Camembert)

Instructions

1. 1.

   Wash, clean, and chop the strawberries. Wash the basil, pat dry, and slice into strips. Combine both with gelatin sugar, stir constantly until boiling, then simmer for about 4 minutes while bubbling. Stir in balsamic vinegar and transfer to a glass. Seal and let cool.

2. 2.

   Preheat oven grill to 220°C (425°F) with top and bottom heat. Roast the white bread for about 5 minutes, flipping halfway, until crisp. Remove and allow to cool slightly.

3. 3.

   Wash the tomatoes, remove stems, and roughly dice. Wash the cucumber and cut into 1–2 cm cubes. Rinse the basil, pat dry, and chop roughly. Peel the garlic and press into olive oil. Add lemon juice and balsamic vinegar, seasoning with salt, pepper, and sugar.

4. 4.

   Cube the bread and mix with tomatoes, cucumbers, sunflower seeds, basil, and dressing.

5. 5.

   Slice the cheese and arrange on a flat plate. Drizzle with marmalade and place the bread salad beside it. Serve garnished with basil.