INGREDIENTS
1
bunch Basil, fresh leaves
4 cloves
Garlic, coarse
4
Heirloom tomatoes, medium-sized
2
Red onions, medium
2 lb
Summer squashes, assorted
1
Kosher or sea salt and cracked black pepper
1
Olive oil, Extra-virgin
2 cups
Bread crumbs, seasoned
2 cups
Italian fontina cheese
1/2 cup
Parmigiano-reggiano, grated
4
ears Sweet corn, kernels shaved and reserved