Gleanings of Wheat

From Panera's Website 8 ounces crusty Sourdough croutons 2 tablespoons extra-virgin olive oil 9 garlic cloves, minced 3 large onions, finely chopped 8 cups chicken stock or low-salt chicken broth 2 28oz cans peeled plum tomatoes, drained and crushed 1/4 cup freshly grated Parmesan cheese Parmesan Reggiano rind (optional) 1/4 cup thinly sliced fresh basil leaves (for garnish) 1/4 cup Parmesan cheese shavings 1/4 cup freshly grated Asiago cheese Heat olive oil in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving. Ladle soup into bread bowls. Add croutons, torn basil, and Parmesan cheese shavings just before serving.

This hot treat is quick and easy to make. Just pick up a loaf of Ciabatta or French bread from your neighborhood Panera Bread and some premium-quality bittersweet chocolate from your grocery. 2 thin slices of Panera Ciabatta or French bread about 1 ounce premium bittersweet chocolate The amount of chocolate used varies depending upon the type of bread you use. The idea is to cover one piece of bread with about 3/8 inch of chocolate. Place chocolate on one slice of bread, arranging evenly and up to 1/2 inch from all edges to allow space for chocolate to melt. Cover with the other slice of bread. Toast on a panini grill, or in a 500 degree oven for 5 minutes on each side. Use tongs to turn the panini to avoid being burned by very hot chocolate drips. Remove from oven when both sides are lightly toasted and chocolate melts. Cool briefly before serving. Warning — the chocolate will be very hot when the panini comes out of the oven. Resist the temptation to bite into it right away! Be su...

From Panera's website . Can you say "yum," because I sure can. 1/2 loaf Panera Bread Asiago Cheese bread 3 whole garlic cloves 4 Roma tomatoes 1/2 cup fresh basil chiffonade, packed 2 teaspoons olive oil Salt and freshly ground black pepper, to taste Preheat oven or grill to 400° F. Slice the bread on a 45-degree bias in 1/2-inch sections. Toast on baking sheets in the oven, or grill, until golden brown, about 5 minutes per side. Vigorously rub the garlic cloves onto the toasted bread. Cut the tomatoes into 1/4-inch cubes and toss with the basil and oil. Season with salt and pepper. Set aside for 30 minutes to 1 hour to allow the flavors to combine. Evenly distribute the tomato mixture over toast slices and serve immediately. If you let the bread sit too long with the tomato mixture on it, the bread will become very soggy.