Pasanella | Tour Louisiana




  • 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


In a large mixing bowl, combine all ingredients except for basil leaves and croutons. Blend well, cover, and refrigerate 1 to 2 hours. When ready to serve, place 1 basil leaf on top of each French bread crouton and top with 1 heaping tablespoon of Pansanella.

Servings: 4

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