Prepared by Chef Mark Shoup from Sundance
www.sundanceresort.com
www.sundanceresort.com
Ingredients:
- 15 each Roma Tomatoes, Diced
- 1 each small Red Onion, Diced finely
- 1 Tbsp fresh Garlic, minced
- ¼ Cup Sherry Vinegar
- ½ Cup Extra Virgin Olive Oil
- 12 each Basil Leaves, Fresh, Chifonade
- To taste Salt and Pepper
- As needed Parmesan, Shaved
- 1 each Baguette, Slice and toasted
Method
-In a small Mixing bowl, combine tomatoes, onion, garlic and a little salt.
-Let stand for 30 minutes
-Drain the juice that has been released
- Add Vinegar, Oil and Basil
-Season to taste
-Serve on the sliced baguette and top with a little Shaved Parmesan
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