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.
Using your hands, break up the biscotti, one at a time, into a big bowl, breaking each biscuit into about 6pieces. 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