Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This delicious recipe for panzanella calls for biscotti, which are crispy oven-baked savory biscuits. They’re often found in the bread section at the supermarket. I’m so lucky that a local bakery, Apicella’s, makes them right here in New Haven.


  • 1 7-ounce pack biscotti
  • 3 tablespoons hot water


  1. Using your hands, break up the biscotti, one at a time, into a big bowl, breaking each biscuit into about 6 pieces. Sprinkle the hot water evenly over the biscotti. Cut the tomatoes into wedges, then scatter evenly over the biscotti, including all the juices, too. Peel the oni