by xkittenesquex
xkittenesquex's Notes:
6 roma tomatoes (diced) Ask a question about this ingredient
2 cloves garlic (chopped) Ask a question about this ingredient
2 cloves garlic (peeled) Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 1/4 teaspoons balsamic vinegar Ask a question about this ingredient
2 tablespoons fresh basil (chopped) Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon fresh cracked pepper Ask a question about this ingredient
8 slices fresh italian bread (about 1 inch thick) Ask a question about this ingredient
2 tablespoons grated cheese (parmigiano-reggiano or vegan parm) Ask a question about this ingredient
Whisk together chopped garlic, vinegar, salt, pepper, and basil.
Ask a question about this stepWhen combined slowly drizzle in oil.
Ask a question about this stepAdd tomatoes and let sit for 20 minutes at room temp.
Ask a question about this stepMeanwhile back at the bat cave, toast the bread.
Ask a question about this stepThis can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
Ask a question about this stepWhen the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Ask a question about this stepPlace the bread on a cookie sheet and top with tomato mixture
Ask a question about this stepSprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it's equally as wonderful).
Ask a question about this stepServe immediately and accept compliments.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
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