Ingredients
- 1 baguette, about 22 inches long-sliced into 20 pieces on the diagonal-about 1/2 inch thick
- 1 - 2 whole cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1 pound roma tomatoes, seeded and chopped or use whatever is fresh from your garden
- 1/3 cup fresh basil, chiffonade/chopped
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon balsamic vinegar
Preparation
- Preheat broiler to high heat. Adjust rack about 6 inches from heat source. Place bread slices on parchment lined baking sheet and toast under broiler for 1 minute or more, keeping an eye on the bread so that it doesn't burn. Turn over and toast the other side. Watch carefully! Remove from oven and let cool for 5 minutes.
- Rub each toast lightly with the whole clove of garlic(you may need two cloves). Drizzle each toast with a little olive oil. Set aside.
- Place chopped tomatoes in a medium bowl. Add the chopped basil and add any garlic leftover(minced) to the bowl. Add the leftover olive oil, salt, pepper and balsamic vinegar. Gently toss all of the ingredients; cover and refrigerate for about an hour.
- Top each of the toasted bread slices with the tomato-basil mixture and place on a serving platter. Enjoy!
Categories
- Appetizer
- Snack
- Grain
- Vegetable
- MHealthy