Ingredients
- 3 cups (710 ml) diced tomatoes
- 3/4 cup (178 ml) freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons (30 ml) chopped fresh basil
- 1/4 cup (59 ml) red wine/Balsamic vinegar
- 1 teaspoon (5 ml) fresh thyme leaves
- 1/2 cup (118 ml) extra-virgin olive oil
- salt, black pepper, and granulated garlic to taste
- 25 fresh whole basil leaves
- 25 baguette croutons
Description
Italian Panzanella Recipe. In A Large Mixing Bowl, Combine All Of The Ingredients Except For The Whole Basil Leaves And Croutons. Mix Well,…
Nibbledish
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