INGREDIENTS:
- 4 Roma tomatoes, diced
- ¼ cup basil leaves, chopped
- 4 garlic cloves, minced and divided
- 1 tbsp. Botticelli Balsamic Vinegar
- 5 tbsp. Botticelli Finishing Extra Virgin Olive Oil, divided
- ½ tsp. sea salt
- ¼ tsp. black pepper
- Botticelli Balsamic Glaze
- 1 baguette
- ½ cup freshly shredded parmesan cheese
PREPARATION:
- Dice the tomatoes and transfer to a medium bowl. Chop the basil into ribbons and add to the tomatoes. Add in all but 1 teaspoon of the minced garlic along with the balsamic, 2 tbsp. Finishing Extra Virgin Olive Oil, salt and pepper. Stir to combine and set aside for 30 minutes to marinate.
- In a separate small bowl, mix the remaining 1 teaspoon of garlic with 3 tablespoons Finishing Extra Virgin Olive Oil.
- Preheat the oven to 400°F and line a sheet pan with parchment paper. Slice the baguette diagonally into 1/2" thick slices. Place the slices on the prepared sheet pan and brush both sides generously with the garlic olive oil.
- Sprinkle with freshly shredded Parmesan and bake for 5 minutes. Turn the oven to broil and bake another 1-2 minutes or until golden brown.
- Once done, let cool for 5-10 minutes. Top with a spoon full of the tomato mixture and top off with a drizzle of glaze. Serve and enjoy!
TIP:
Gluten Free? Swap out the baguette for a gluten free one!