Page Title
Melon Panzanella
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                9600 North 96th Street Scottsdale AZ 85258
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Ingredients:
4 ounces whole-grain bread, torn into bite-size       
pieces (about 2 1/2 cups)
3 tablespoons extra-virgin olive oil
1 ounce thinly sliced prosciutto or vegetarian
bacon, cut into thin strips (1/3 cup)
2 cloves garlic, minced
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups torn arugula leaves
2 cups cubed firm ripe melon
2 tablespoons chopped fresh basil

1. Preheat oven to 250°F.

2. Spread bread pieces on a baking sheet. Bake
until lightly toasted, about 20 minutes.

3. Meanwhile, heat oil in a large nonstick skillet
over medium heat. Add prosciutto or vegetarian
bacon and cook, stirring occasionally, until crisp,
3 to 4 minutes. Add garlic and cook, stirring, 30
seconds more. Remove from the heat and stir in
vinegar, salt and pepper.

4. Place arugula, melon, basil and the toasted
bread in a large bowl. Add the prosciutto or
veggie bacon mixture and toss to combine. Let
this recipe stand for about 20 minutes before
serving so the bread can absorb some of the
dressing.
Melon Panzanella