Jean-François Plante's recipe

Preparation: 20 min • Cooking time: 15 to 20 min • Rest : 20 to 60 min • Servings: 4

Ingredients:

4 cups cubed country bread (2 days old, preferably) (Les Moulins Lafayette)

8 cups cherry tomatoes

15 ml (1 tbsp) italian seasoning 

10 ml (2 tsp) garlic powder

45 ml ( 3 tbsp) olive oil

125 ml (½ cup) fruity extra virgin olive oil (Sous les oliviers)

30 to 45 ml (2 to 3 tbsp) red wine vinegar

6 anchovy filets in olive oil, in small pieces

30 to 45 ml (2 to 3 tbsp) capers, rinsed and drained

Ground pepper

1 orange bell pepper, julienned

1 white onion, halved and thinly sliced

60 to 80 ml (¼ to ⅓ cup) fresh basil, chopped

Sea salt

Parmesan shavings (Fromagerie Boivin)

Instructions:

1. Preheat the oven to 180°C (350 °F).

2. Spread the cubed country bread on a large baking sheet and bake for 10 to 15 minutes or until they are dry and lightly colored. Stir two or three times during cooking. Transfer to a large bowl and let cool.

3. Preheat oven broiler.

4. Line a large baking sheet with aluminum foil. Spread the cherry tomatoes, cut side up, without overlapping. Mix italian seasoning and garlic powder, then sprinkle on the tomatoes before drizzling with olive oil. 

5. Place the baking sheet in the top of the oven, so that the tomatoes are about 10 cm (4 inches) from the grill. Roast for 5 to 10 minutes, until golden. Remove out of the oven and let cool. 

6. In a bowl, mix together the extra virgin olive oil, red wine vinegar, capers and grounded pepper. Remove and discard the tomato skins. Stir the tomatoes and their cooking juices, the bell peppers, the onions, the basil and sea salt with the croutons. Moisten with the vinaigrette and mix well. 

7. Leave to stand for 20 to 60 minutes to allow liquid to penetrate the bread and for the flavors to develop. Mix, adjust the seasoning and serve. Generously garnish each serving with parmesan shavings.