Louisiana Blue Panzanella (Tomato, Blue Cheese & Bread Salad)

It’s summertime, and it seems like it’s the natural thing to do to combine the best of the local goodies.  By marrying some of the best local cheese (a blue cheese made by Chef John Folse), fresh tomatoes from the farmer’s market, and some of that famous New Orleans poboy bread (Ledenheimer, in this case).   Mix it all up for a simple lunch…delicious!  Who needs to eat out?


Chef John Folse’s blue cheese


Bayou Blue cheese, diced


Farmer’s market tomatoes, with garlic, basil, and olive oil


Adding the blue cheese..


After marinating on my desk for a few hours, the tomato salad has released lots of juices. Add the french bread, and it will soak it all up.

Just before serving, add the bread cubes.  Season with kosher salt and fresh ground black pepper.


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