Getting your player ready...
Gary Lambert created this recipe to go with his Asiago Potato Bread.
Ingredients
4 ripe tomatoes, diced fine
1/4 cup pesto (your own recipe, or purchased)
1/4 cup shredded Asiago cheese
1 small red onion, diced fine
1/4 cup extra-virgin olive oil
Fresh ground black pepper to taste
Kosher salt to taste
Directions
Combine all ingredients. Store in the fridge, but bring to room temperature to serve.
To serve: Warm a piece of Asiago Potato bread, cut a slit down the middle of the bun and stuff with fresh tomato pesto.
