Posted On June 13, 2009
- 1 1/2 cups chopped Roma plum tomatoes (6 to 8 tomatoes)
- 2 tablespoons diced red onion
- 1 large clove garlic, minced
- 2 tablespoons chopped fresh basil (4 to 6 small leaves)
- 2 tablespoons olive oil
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon salt
- Dash of ground black pepper
- 1/2 loaf French baguette or crusty Italian bread (5 to 7 slices)
- 1/4 teaspoon garlic salt
- 2 to 3 sprigs Italian parsley
- Combine the tomatoes, red onion, garlic, and basil in a medium bowl.
- Add 1/2 tablespoon of oil, vinegar, salt, and pepper and mix well. Cover the bowl and let it sit in the refrigerator for at least 1 hour.
- When you are ready to serve the dish, preheat your broiler and slice the baguette in 1-inch slices on a 45-degree angle to make 5 slices of bread.
- Combine the remaining 1 1/2 tablespoons of oil with the garlic salt.
- Brush the entire surface of each slice of bread (both sides) with the olive oil mixture. Broil the slices of bread in the oven for 1 1/2 to 2 minutes per side or until the surface of the bread starts to turn brown.
- Arrange the bread on a serving plate. Pour the chilled tomato mixture in a neat pile onto the bread slices. Garnish with Italian parsley.
There is a variation on this recipe if your bread has a hard crust. The more traditional method of rubbing the bread with the garlic clove is done as follows:
After you slice the bread, slice a clove of garlic in a half and rub it around the edge of the crust on both sides of the bread. Rub the olive oil on the bread and lightly salt each slice, if you like. Grill the bread the same way as above in step 5.
Another Note, I skipped the part where you chill the mix for an hour in the refrigerator. Especially if the tomatos are already cold. So it really doesn’t take that long to make. Also, this recipe serves 2 as an apetizer. I usually double the recipe and it is enough for 4 to 6 people. Enjoy!