Serves 6-8

A ) 1 sprig rosemary – chopped
Pesto:
6 garlic cloves – whole
4 ea. shallots – minced
6 oz. extra virgin olive oil
4 oz. extra virgin olive oil
6 ea. garlic cloves
6 ea. basil leaves - chopped
2 oz. Italian parsley
3 ea. onions – dice
2 oz. pine nuts
1 ea. carrot – minced
4 oz. parmesan
2 ea. celery stalks – minced
Salt and pepper to taste

B) 12 ea. large tomatoes - diced
1 cu. crushed canned tomatoes
2 cu. stale bread – cubed
48 oz. vegetable or chicken stock

Garnish:
Toasted bread (crostini)
Shaved parmesan
Pesto - dallop