Tuesday, August 31, 2010
Makes about 30 toasts
9 roma tomatoes, seeded and chopped
2 cloves garlic, finely minced
20 basil leaves
5 tbsp extra virgin olive oil, divided
Splash of balsamic vinegar
Pinch of kosher salt
Freshly ground black pepper to taste
1 baguette, thinly sliced
1/2 cup parmigiano reggiano, grated
1. Toss together tomatoes, garlic, 2-3 tablespoons olive oil, balsamic vinegar, and salt and pepper in a large bowl. Cover and let rest at room temperature for at least 30 minutes and up to an hour.
2. Brush baguette slices with remaining olive oil and bake at 350 for 15-20 minutes or until lightly browned.
3. When baguettes are just about cooked, stack basil leaves and roll into a cigar shape. Slice thinly and toss with tomato mixture.
4. Pile 1 tbsp of the tomato mixture on each toast and sprinkle with parmigiano.
5. Serve immediately.
Pairs nicely with a glass of sauvignon blanc.