Berry Panzanella
Serves: 4
 
Ingredients
  • 2 cups fresh blackberries
  • 2 cups fresh blueberries
  • 1 cup orange sections
  • 1⁄3 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1⁄8 teaspoon kosher salt
  • 1 tablespoon unsalted light butter, melted
  • 4 (1-inch-thick) slices pound cake
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • Citrus-Yogurt Dip (recipe follows)
Instructions
  1. In a medium bowl, gently toss together blackberries, blueberries, oranges, orange juice, lemon juice, and salt. Cover and refrigerate for 1 hour.
  2. Heat a grill pan over medium heat; brush with melted butter. Add cake slices; cook until grill marks form, about 1 minute per side. Cut cake into cubes.
  3. Stir basil and mint into berry mixture. Spoon onto serving plates. Top with grilled cake. Drizzle with Citrus-Yogurt Dip. Serve immediately.
Notes
Kitchen Tip: Angel food cake can also be substituted for pound cake.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/berry-panzanella/