A perfect complement for a glass of Finger Lakes wine, a dip for crusty bread, or as a marinade for grilled fish or chicken.
Chef Lerman’s Roasted Garlic
Balsamic Vinaigrette Bruchetta Mix
2 c. finely diced & drained fresh plum tomatoes
1 c. finely diced onion
3 cloves fresh garlic, crushed
½ c. fresh basil, finely chopped
1 c. Chef Lerman's Roasted Garlic Balsamic Vinaigrette sauce
1 t. sea salt
1 t. freshly ground pepper
¼ c. grated Parmigiano-Reggiano cheese (optional)
Toss all ingredients, allow to marinate in refrigerator for 2 to 4 hours. Spoon on toasted focaccia or baguette bread.