1 country baguette (get from PAN-o-RAMA)
3 large on-the-vine tomatoes
3 tbsp basil chiffonade
2 garlic cloves
½ cup high quality olive oil (from Grumpy Goats)
3 tbsp balsamic vinegar
1 tsp kosher salt
¼ cup parmesan or semi-hard sheep’s milk cheese (from Garden Variety Cheese)
1. Preheat oven to 350F
2. Cut up the baguette into small 1-inch crouton sized pieces. In a large mixing bowl, toss croutons with half of the olive oil and pinch of salt, coating all the pieces. Then pour onto a large baking sheet and spread croutons in a single layer. Toast in the oven for 5 minutes.
3. Prepare the other ingredients: Chop tomatoes into small ½-inch pieces; thinly slice (chiffonade) basil leaves; finely chop shallot and garlic; and grate your cheese.
4. When the croutons are done and have cooled off, combine them with all the ingredients in a large bowl and toss with balsamic vinegar and remainder of olive oil. Let sit for at least 30 minutes to allow the croutons to soften slightly by soaking up all the juices and oil. Add just enough of the vinegar and olive oil to coat completely but not too much that it makes your croutons soggy.
5. Garnish with a little bit more cheese and enjoy!