- Serves: 6
- Preparation Time: 20 minutes
- Total Cooking time: 15 minutes
This is an all time summer classic, requiring very minimal preparation and handling. It is also a refreshing feast for the eyes, with bright reds and greens just screaming “summer!” Try this at your next party or picnic, or even just for an informal and light lunch when you really don’t feel like cooking. I can almost guarantee you will become hooked.
|6||large||ripe tomatoes chopped coarsely|
|1||bunch||fresh sweet basil, chopped rough (large pieces)|
|3||cloves||fresh garlic crushed|
|1||baguette sweet or sour cut into diagonal slices|
|½||cup||extra virgin olive oil|
|Salt and black pepper to taste|
Rub the bread slices with the garlic clove until well coated, then lightly brush with olive oil. Place sliced in a single layer on a cookie sheet and toast under a broiler until lightly browned and then set aside to cool. In a large non-reactive bowl combine tomatoes, crushed garlic, basil, vinegar, olive oil, salt and pepper. Set aside and let marinate at room temperature at least 30 minutes. Serve over toasted baguette slices; with fresh grated Parmesan cheese and olive oil drizzled over the top for an extra decadent twist.