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Blackberry Basil Panzanella

Fresh blackberries, basil make an unusual dessert of panzanella.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 4


  • 1 pint blackberries
  • Squeeze of half lemon
  • zest of half lemon
  • 1/4 cup sugar
  • 4 thick slices stale tuscan bread or sour dough
  • 1 t butter
  • dash nutmeg
  • dash cinnamon
  • 8 leaves fresh basil chiffonade


  • Soak one pint of blackberries in water for a few minutes. Toss sugar with lemon zest, using your fingers.
  • Drain most of water, add sugar, lemon juice and chill overnight.
  • In the meantime, set bread on counter, cut into cubes to further dry it out.
  • Toast bread, butter, add cinnamon sugar. Cut into cubes.
  • Fry cubes to further crisp (or pop into oven for few minutes).
  • Toss blackberries with a few grindings of nutmeg and most of the basil, saving some for garnish.
  • Toss bread and blackberries together. Pour some of the juice onto the bread in each serving.
  • Garnish with basil.