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Categories:Viewed: 31 - Published at: 9 years ago
Ingredients
- 1 loaf Italian bread, sliced into 1/3-inch thick slices
- 6 ripe plum tomatoes
- 2 cloves fresh garlic, finely minced
- 1/2 bunch fresh basil
- 1 1/2 cups extra virgin olive oil
- 1 teaspoon balsamic vinegar
Method
- Preheat oven to 450F with rack in top slot.
- While oven is preheating, parboil the tomatoes whole for one minute in water that is still boiling, but removed from the burner.
- After removing the tomatoes from the water, peel them using a small knife (this is optional but recommended), then core them and remove the seeds; roughly chop the tomatoes, while reserving a bit of the juice.
- Add 1 tablespoon of the extra virgin olive oil, the balsamic vinegar and a few drops of reserved tomato juice into a bowl and mix.
- Add the basil and garlic, then salt and pepper to taste.
- Cut the Italian bread (or a baguette) on the diagonal, about 1/3- or 1/4-inch slices*
- Brush the remaining olive oil on one side of the bread slices, then place them oil-side down on a cooking sheet in the 450F oven.
- (Some people skip this and toast the bread, then rub whole garlic slices over it.
- Not me.)
- Remove from oven after the rims of each slice have begun to brown.
- Turn the slices over and spoon the tomato mix onto each slice on the olive-oil side (either right before serving or if you like the soggy-middle effect like I do, 15-30 minutes before serving), then place on a serving tray.
