Food & Drink

Back to A Taste of Summer

A Recipe for Skewered Panzanella

We Stick by This One

panzanella on a stick!

Long the purview of street fairs and hors d’oeuvres platters, vertical eats have finally scored a cookbook to call their own, thanks to L.A. food photographer and Matt Bites blogger Matt Armendariz.

His new tome, On a Stick, thinks outside the corn dog for creative, skewerable fare (deep-fried spaghetti and meatballs, chocolate-dipped waffles ) that’s as fun to make as it is to eat. Go on, stick it to your favorite summer salad.

Panzanella on a Stick
Serves four


For Salad Sticks
12 cocktail picks
1 loaf French bread, cut into 24 (1-inch) cubes
2 tbsp. extra virgin olive oil
1 tsp. garlic powder
½ tsp. salt
Pinch of black pepper
24 cherry tomatoes
24 small fresh mozzarella balls (ciliegine)
24 basil leaves
1 English cucumber, sliced into 1-inch pieces, then quartered

For Sherry Vinaigrette
¼ c. sherry vinegar
¾ c. extra virgin olive oil
½ shallot, finely chopped
1½ tsp. stone-ground mustard
Pinch of sea salt

1. Preheat oven to 350°.

2. Toss bread with oil, garlic powder, salt, and pepper. Spread pieces in a single layer on a baking sheet and bake 10 minutes, turning halfway through.

3. To make the vinaigrette, whisk all dressing ingredients in a small bowl until fully incorporated. Season with salt as needed.

4. Thread 2 pieces of bread, 2 tomatoes, 2 pieces of cucumber, 2 mozzarella balls, and 2 basil leaves onto each cocktail pick. Just before serving, drizzle liberally with vinaigrette.

On a Stick is available online at amazon.com, $11.

Photo: Courtesy of Matt Armendariz