Ingredients
Scale
For the tomato topping:
- 4 roma tomatoes, diced
- 1/2 cup basil leaves, julienned
- 1 tablespoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
For the toast:
- 1 baguette, sliced into 1/2-inch-thick slices
- 3 tablespoons extra-virgin olive oil
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, stir together the tomatoes, basil, garlic, balsamic vinegar, olive oil, salt, and pepper. Set aside for 5 to 10 minutes so that the flavors meld and the tomatoes become juicy and soften slightly.
- Meanwhile, place the baguette slices in a single layer on the baking sheet. Brush both sides with olive oil and sprinkle the tops with the Parmesan cheese. Bake for 7 minutes, then broil on high heat for 1 to 2 minutes or until the edges are golden-brown and toasted.
- Remove the bread from the oven and arrange on a platter. Transfer the tomato topping to a separate bowl. To serve, spoon the tomato topping over the bread slices, drizzle with olive oil, and sprinkle with a pinch of salt.
- Prep Time: 15
- Cook Time: 7
- Category: Appetizer
