Panne Refettorio (Cafeteria Bread)
Toasted leftover bread is tossed with rosemary, sugar and orange zest. Sitting on a bed of soft cheese, and marinated orange segments. A stunning brunch dish that is a joy to share and eat!
- 1/2 loaf crusty stale bread sliced into medium cubes
- 2 medium naval oranges zested, peeled and cut across in slices
- 1 handful mint leaves washed and chopped
- 1 tbsp fresh rosemary leaves washed and chopped
- 2 tbsp olive oil extra virgin
- 3 tbsp castor sugar
- 150 g soft cream cheese
- 100 ml whipping cream
- 1 tsp vanilla extract
- 1 tsp salt
Preheat oven to 350 degrees F / 180 degrees C.
In a large baking tray lightly combine bread cubes with 2/3 tsp salt, olive oil, 2 tbsp sugar and rosemary. Spread evenly and place in oven to toast till outside is crispy. Approximately 10-15 minutes.
While bread is toasting, combine oranges with mint. Set aside to marinate.
In a mixing bowl, combine cream cheese, whipped cream, remaining sugar, vanilla extract and whip till the mixture resembles a soft pudding.
To serve, place cheese mixture first on a plate and spread evenly. Top with marinated orange slices, and finally the toasted bread.
If desired, top with additional mint leaves.
- I have deliberately left the cream cheese as less sweet to allow the cheesy flavors to come through, and create a slight savory-sweet contrast with the other elements. Add more sugar to sweeten if desired.
- Nice big crusty European-style loaves work best with this recipe. I had some leftover walnut bread, and the nuts complimented the dish perfectly.