Summer Stone Fruit and Tomato Panzanella

Serves 4-6

1 loaf (½ pound) sweet baguette, torn or cut into 1-inch chunks 7 tablespoons extra-virgin

olive oil plus more to taste 3 to 4 sprigs basil plus ¼ cup leaves, cut into chiffonade, reserved Kosher salt, to taste Freshly ground black pepper,

to taste 8 to 10 ripe Early Girl tomatoes, washed and quartered, about 1¾ pounds 2 tablespoons red wine

vinegar plus more to taste 2 Nardello or other sweet red frying peppers 1 semi-ripe large nectarine or peach ½ small bulb fennel, sliced or shaved thin (optional) 1 small sweet spring onion or shallot, sliced or shaved thin (optional) 1 small thin-skinned cucumber, roughly cut into small wedges or thick slices 1 cup cherry tomatoes,

washed and split Soft cheese for garnish

(optional) Instructions: Preheat the oven to 400 degrees. Toss the bread in a bowl with about 3 tablespoons olive oil, the basil sprigs and salt to taste.

Use your hands to massage the oil and basil into the bread, so that it really soaks in. Every piece of bread should be coated, and the basil should be a little crushed so that it releases oils onto the bread.

Transfer to a sheet pan or an oven-safe skillet, and bake until golden brown, about 2025 minutes. Blend one-third of the Early Girl tomatoes in a food processor or blender with the vinegar and a pinch of salt. This will make the base of your vinaigrette. Set aside until ready to use.

While the bread is toasting, set a small skillet over high heat. Cook the peppers with about 1 tablespoon olive oil until blistered and very slightly charred. Season with salt. When cool enough to handle, remove the seeds and slice into bite-size pieces.

Preheat a grill pan or a grill. Halve the stone fruit and remove the pit. Lightly brush the fruit with olive oil and grill, cut side down, until dark grill marks show; flip and grill the other side for 30 seconds. Remove and set aside to cool slightly, then cut into small wedges.

In a large mixing bowl, toss the fennel, onion, if using, and cucumbers with the reserved basil chiffonade, sliced peppers and remaining Early Girl tomatoes.

Add the bread and half the dressing. Toss with your hands to fully coat the bread.

Gently mix in the cherry tomatoes, remaining dressing and about 3 tablespoons of olive oil. Season with salt and pepper and toss gently to coat again.

Taste and adjust seasoning – if needed, add more oil or vinegar. Transfer the panzanella to a platter and finish with the grilled stone fruit and scattered spoonfuls of cheese.

Let the salad sit at least 1015 minutes before serving.