Ingredients
5
small diced ripe Roma or vine-ripened
3
fresh garlic cloves; 2 sliced, 1 reserved
1â3 cup fresh basil, chopped or chiffonade
(see Cutting Herbs, page 127)
salt and pepper, to taste
2
tbsp extra virgin olive oil
Directions
1.
1 - Dice tomatoes and place in mixing bowl. Add garlic, chopped
2.
basil, salt and pepper. Mix together. Add extra virgin olive oil
4.
2 - Slice baguette on angle into 1-inch slices. Rub both sides with
5.
cut garlic clove dipped in oil. Place on baking sheet and broil
6.
until golden (about 1 minute), flip and broil reverse side for
8.
3 - Remove from oven. Place topping on slices using slotted spoon
9.
or regular spoon, being careful to drain juice. Find your nicest
10.
platter and serve them up.
