Cocktail Truss Panzanelle

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Serves: 3 – 4 as a side
Difficulty: Low
Preparation time: 20 min


  • 1 x 250g punnet Cocktail tomatoes, halved
  • 1 small ciabatta loaf
  • 4 tbsp extra virgin olive oil
  • ¼ cup fresh thyme
  • 1 tbsp balsamic vinegar
  • 1 large red shallot, finely diced
  • ½ bunch basil
  • sea salt and freshly ground black pepper


  1. Heat oven to 160°C.
  2. Tear the ciabatta into bite sized pieces. Toss the bread in 2 tablespoons of the olive oil, a sprinkling of salt and thyme.
  3. Lay the bread onto a lined tray and bake until crunchy, about 15 minutes.
  4. Make a dressing by whisking the remaining olive oil with the balsamic vinegar and shallots.
  5. Place the Cocktail tomatoes in the dressing to marinate.
  6. Once the bread is toasted, toss with the marinating Cocktail tomatoes.
  7. Garnish with fresh basil leaves and serve.

Tip: To turn this dish into a canapé, simply slice the ciabatta thinly before toasting and serve the tomatoes on each slice.