3 cups diced tomatoes
3/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh basil
1/4 cup red wine/Balsamic vinegar
1 teaspoon chopped fresh thyme
1/2 cup extra-virgin olive oil
salt, black pepper, granulated garlic to taste
25 fresh whole basil leaves
25 baguette croutons

1. In a large mixing bowl, combine all of the ingredients except for the whole basil leaves and croutons. Mix well, cover, and refrigerate 1 to 2 hours.

2. When ready to serve, place one basil leaf atop each crouton and top with one heaping tablespoon of Panzanella.

Note:

To make the croutons, slice the french bread/baguette into 1-inch-thick pieces.

Place on a baking sheet and bake at 350F until toasted.