Presented by JoAnn Gertsman
Chef & Co-Owner, What's For Dinner, Poulsbo, WA

Ingredients

• 1 c. olive oil
• 6-8 cloves garlic, finely chopped or pressed through a garlic press
• 1 lb. diced Roma tomatoes
• 1/2 c. shredded fresh basil leaves
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 2 Tbsp. balsamic vinegar (or 2-3 Tbsp. good quality Italian dressing)
• 1 Tbsp. of the garlic olive oil
• 1 Rustic baguette sliced thin (don’t use a French baguette as this will dry out when toasted)

Directions

Heat olive oil and garlic in microwave for 45 seconds and set aside.

In a bowl, mix tomatoes, basil, salt, pepper, garlic olive oil and balsamic vinegar. This can be done the night before and refrigerated. Be sure to bring the mixture back to room temperature before serving.

When ready to serve, and not more then 30 minutes before, put the oven on to broil. Line cookie sheet with foil and spread out the baguette slices. Brush baguette with the remaining garlic olive oil. Put under broiler and watch carefully for 2-3 minutes until lightly browned around the edges.

Put tomato basil mixture in a bowl in the center of a platter. Surround with toasted baguette slices.

NOTE: I have the bakery at the market slice the baguette for me. I usually buy two baguettes because some guests, especially children, will nibble on just the toasts.