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    • Alexandra D.

      How am I already thinking about summer? Roasted Tomato Panzanella with a balsamic glaze.

    • Valerie Roy-Magret

      serves about 4 4 cups grape tomatoes 4 cups cubed multigrain bread olive oil - salt - pepper 2 1/2 cups fresh mozzarella balls/pearls (I cut a few balls into fours) 15-20 fresh basil leaves a heavy dose of balsamic glaze

    • HSN

      Roasted Tomato Caprese Panzanella Salad | How Sweet It Is #healthy #recipe

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