Ingredients
For the bruschetta:
- 4 clove garlic, minced
- 1/2 clove medium onion, small dice
- 6 sprig basil leaves, chiffonade
- 1 sprig french baguette, sliced on the bias
For the toasted baguettes:
- 4 clove garlic, minced
- 1/2 clove medium onion, small dice
- 6 sprig basil leaves, chiffonade
- 1 sprig french baguette, sliced on the bias
- 2 tablespoon extra virgin olive oil
- 2 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon basil, chopped
- 1/2 tablespoon fresh oregano, chopped
Preparation
Baking Directions:
In medium size skillet, sauté garlic and onion in olive oil until onions are lightly browned, approximately 5 minutes.
Add tomatoes and sauté until soft and slightly warmed, approximately 2 minutes.
Add chiffonade of basil and season with salt and pepper to taste.
Slice French baguette in 1/2-inch slices on the bias.
Combine garlic, herbs, salt and pepper and sliced baguette in a large bowl.
Toss bread until completely coated with oil, seasoning and herbs.
Place seasoned baguette slices, in 400 degrees F oven until toasted golden brown.
Remove from oven and top with tomato mixture.
Using a microplane, shave parmesan reggiano over tomatoes and serve.
