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Categories:
extra-virgin olive oil butter garlic baguette balsamic vinegar kosher salt fresh coarse ground black pepper tomatoes fresh basil leaf balsamic vinaigrette fruit cheese
Viewed: 51 - Published at: a year agoIngredients
- 7 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 garlic cloves, peeled and coarsely chopped
- 1 (12 inch) baguette
- 2 tablespoons balsamic vinegar
- 2 teaspoons kosher salt or 2 teaspoons sea salt
- 14 teaspoon fresh coarse ground black pepper
- 8 tomatoes (3 lbs)
- 12 cup fresh basil leaf, torn
- mesclun (optional)
- balsamic vinaigrette (optional)
- fruit (optional)
- cheese (optional)
Method
- Preheat oven to 350F
- In a small pan over medium heat, combine 2 tablespoons olive oil, butter and garlic.
- Stir about 2 minutes or until butter is melted.
- Cut baguette into 1/2 inch cubes.
- Put in a 10 x 15 inch baking pan and drizzle oil-butter mixture over bread and mix well.
- Bake until golden, 10 to 15 minutes.
- Remove from oven and let cool in pan.
- Mix remaining olive oil, vinegar salt and pepper in a bowl, then stir in tomatoes and bread cubes.
- (If the tomatoes are large, chop them before stirring in.)
- Serve at room temperature.
- I think it would be great on a bed of mesclun tossed lightly with a light vinaigrette.
