Ingredients

• 16 oz baguette, cut into 1/2 slices
• 1/2 tsp garlic powder
• 3 TBSP EVOO
• 3 cloves garlic, minced
• 4 large geef steak tomatoes, diced and drained
• 1/4 cup or less purple onion, diced
• 1/4 cup basil, thinly sliced into ribbons
• 1 TBSP balsamic vinegar - I did 1/2 balsamic glaze
• 1 tsp salt
• 1/2 tsp pepper

Directions

1. With broiler on high place sliced baguette pieces on baking sheet. Spritz the baguette slices with EVOO spray or brush on, sprinkle with garlic powder.

2. Toast broad for a minutes or so until golden. Remove from oven flip bread over and repeat the steps above.

3. Meanwhile add the 3TBSP of EVOO to a small skillet over medium heat. Once warm, add in the garlic and stir BRIEFLY, remove from heat. Don’t burn the garlic! Place the garlic infused oil in a large bowl to let cool.

4. Once the oil is cooled, add in the diced tomatoes, onion, basil, balsamic vinegar, s&P. GENTLY stir to combine. Serve on top of the toasted slices.

5. Sprinkle parmesan cheese.

Email to a friend | Print this recipe | Back