Ingredients:
| 1 |
Baguette of your favorite French bread |
| 3 |
Large Tomatoes ( ¼ in. dice) |
| 2 |
Cloves of Garlic (minced) |
| 2 |
Medium Shallots(minced) |
| 1 Tbsp |
Olive Oil |
| 1 Tbsp |
Balsamic Vinegar |
| 7-8 |
Large Basil Leaves (chiffonade) |
| TT |
Sea Salt |
| TT |
Fresh Cracked Black Pepper |
Procedure:
Slice your baguette into ¼-1/2 inch rings. Bake in your wood fired or a 375°F oven until lightly browned and crispy. You may need to turn your slices once during baking.
Dice your tomatoes; mince your shallots and garlic and place together in a bowl. Add olive oil, vinegar, sea salt and black pepper. To chiffonade your basil, roll several leaves together and slice thin. Spoon a small about of your tomato mixture on each toasted baguette and garnish with sliced basil.
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