• 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

Chef's note: “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.”