Ingredients
Ingredients
- 3 c. roma tomatoes, cut in quarters
- 1 c. cherry tomatoes cut in half
- 1/2 c. roasted corn kernels
- 10 basil leaves chopped, plus a few whole for decoration
- 2 garlic cloves smashed
- 1/2 small shallot chopped
- 1/2 baguette cut in cubes
- 1/2 c. queso fresco or añejo cheese for a more salty taste
- 1/2 c. olive oil
- 1 large lemon
- Salt
- Pepper
Preparation
Toast baguette cubes in the oven until slightly brown. Mix garlic, shallot, olive oil and lemon in a bowl. Add tomatoes and stir until well mixed. Add corn, cheese and bread, and mix lightly. Add basil, salt and pepper to taste.
Keep in refrigerator until ready to serve.
