fresh tomatoes, diced
onion, diced (optional...I don't like raw onion so I leave it out)
basil (fresh or dried)
red wine vinegar
baguettes, sliced 1/2-3/4" thick
fresh parmesan cheese, grated
1. Preheat oven to 400 degrees. Place baguette slices on cookie sheet. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Bake for 8 to 12 minutes, or until edges are golden and middles feel like they're starting to get crunchy.
2. In a bowl, combine tomatoes and onions. Add your basil (see notes below), garlic powder, and salt to taste (don't over salt...you can always add more later). Drizzle a little olive oil over it. Then sprinkle on the red wine vinegar. Stir to combine.
How I Like to Eat It:
Okay....here we go. Grab a toasted baguette slice. Sprinkle on the grated cheese that I insisted you grate by hand. Spoon the tomato mixture on top (yes, it is messy and you had better be doing this over a plate). Sprinkle a little bit of salt over the top. Now, take a crunchy bite and enjoy!
- Tomatoes--use whatever tomatoes look the most ripe and tasty.
- Basil--if you have fresh that's great...simply chiffonade to get the right amount (use more with fresh). If using dry, sprinkle in a bit at a time until you get the right taste. Here's a video on how to chiffonade fresh basil:
- Garlic Powder--yes, you can use fresh, but I don't like to bite into raw garlic so I use the powder.
- Olive Oil--I just put in enough so that I can tell each piece of tomato is bathed but not swimming in it.
- Red Wine Vinegar--I love this! I put in more vinegar than oil, but I still don't have the whole thing swimming in it.
- Baguettes--if you can help it, don't buy the ones that are really flat on top. When you slice it, you are creating a little bread plate for your tomatoes so a flat baguette will make for a narrow plate. Find the roundest ones you can.
- Parmesan Cheese--I really must insist <wink> that you buy the lovely triangular cheese and grate it on the large holes using your cheese grater. The powdered stuff in a can will NOT give you the same tasty results.
Source: Honestly, I have no idea. I've been making this for years! But I have no idea where I got it from.