Directions

1. Cut off 4” of a baguette and cut into 1” cubes and transfer to a medium prep bowl

2. Sprinkle with 3 tbsp olive oil and 1/2 tsp hot mother truffler and toss to coat each cube evenly with enough oil and salt

3. Bring a medium frying pan over medium high heat and toast, stirring every 30 seconds until golden brown about 3-5 minutes. Pour back into your medium prep bowl (this is where I taste, I’m a salt fiend so this is normally where I sprinkle just a dash or two more) set aside.

4. Set your corn to stand up and carefully cut off the kernels ( when I’m not lazy I invert a small bowl in a larger bowl to catch all the kernels but )

5. Transfer the kernels to a small bowl and set aside

6. After slicing 1/4 of your red onion thinly have it sit in a little water to mellow out

7. Wedge your tomatoes, and cut each wedge into 3 pieces I like to keep the pieces big about 1” - 1 1/2”

8. Transfer to a bowl, slice you lemon and juice right over your tomatoes, yes please fish out your seeds

9. Sprinkle on 1/4 tsp hot mother truffler, and black pepper

10. Slice your olives and add straight to your bowl of tomatoes, drizzle in the truffle oil

11. Stack your basil leaves and roll tightly before slicing it into thin strips (chiffonade) add those bad bows to your tomato bowl as well, give it a toss ( my favorite kitchen tool are my hands to that’s my go to) and give it a taste

12. Add everything to your tomato bowl, the corn, strained off onion slices, date me balsamic and when you’re ready to serve mix in your toasted HOMEMADE Croutons !

13. Pile this bad boy high, tear in your mozzarella, a few more basil leaves, some freshly cracked black pepper, olive oil, freshly grated parm and dare we say a guzzle more of date me balsamic! 

14. Enjoy it with an ice cold limoncello spritz, or a glass of wine, or beer .. fine even a coke or sprite!