Monday, September 21, 2009


1 1/2 cups chopped Roma plum tomatoes.. this is about 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 balsamic vinegar
dash ground black pepper

1/2 loaf French baguette
1/4 teaspoon garlic salt

Combine the tomatoes, red onion, garlic and basil in a medium bowl.
Add 1/2 tablespoon oil, vinegar, salt and pepper and mix well.
Cover the bowl and let it sit in the refrigerator for at least 1 hour.

When ready to serve, preheat the broiler and slice the baguette in 1 inch slices.
Combine the remaining 1 1/2 tablespoons of oil and the garlic salt. Brush both sides with the oil mixture. Brown under the broiler 1 to 2 minutes per side, or until brown.

I put the toast on a platter with the brushetta next to it so that each guest could make their own and the toast would not get soggy.

I served this to Joe's homecoming group. It was a huge hit!

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