Pansanella

“I first discovered this old-world delicacy while having lunch with Father John Lacari, a wonderful Italian priest, who brought this dish here from Italy. Although simple to produce, the flavors are indescribable. Try it not only as an hors d'oeuvre, but also as the perfect garnish to any Italian or Southwest dish.” ~ Chef John Folse

Makes 4 servings

3 cups diced Creole tomatoes
3/4 cup grated Parmesan cheese
2 tablespoons chopped basil
1/4 cup red wine vinegar
1 tsp chopped thyme
1/2 cup extra-virgin olive oil
salt and black pepper, to taste
granulated garlic, to taste
25 basil leaves
25 French bread croutons

In a large mixing bowl, combine all ingredients except for basil leaves and croutons. Blend well, cover, and refrigerate 1 to 2 hours. When ready to serve, place 1 basil leaf on top of each French bread crouton and top with 1 heaping tablespoon of Pansanella.