Ingredients
- 1 sourdough baguette cut into 1-inch cubes. I use Back Pocket Bakery’s baguette and prefer to use day-old bread.
- 4 cobs of corn, kernels removed
- 2 ½ lbs ripe tomatoes cut into bite-size pieces. (I use heirlooms when possible…it’s a must to have ripe fragrant luscious tomatoes!)
- 2 tsp kosher salt
- ½ cup high-quality olive oil, and 2 tbsp for toasting the bread.
- 1 tsp red wine vinegar
- 1 garlic clove minced
- 2 tbsp finely chopped shallots. (About one small shallot)
- ¼ tsp high-quality dijon mustard
- 1 tbsp honey
- 1 small package of fresh thyme
- ½ cup chopped chives
- ½ lb aged sharp white cheddar cheese, the really crumbly kind with the cheese crystals and lots of tang
- ½ chopped Castelvetrano olives
- Kosher salt and ground black pepper
- 1 tsp salt
As seen in the 2026 Summer Fall edition
Restaurant: Stylus Wine and Vinyl Bar
Photography by: Joel Riner