This variation of the beloved antipasto from Italy makes a versatile end-of-summer dish. Any variety of tomato will work. The secret is to rub the warm, grilled bread with garlic lightly for a mild flavor and liberally for a sharper garlic bite. Serve it as a light lunch, appetizer or side dish. Makes 12.
Ingredients
1 cup halved or quartered cherry tomatoes
2 tsp. minced shallots or onions
1 tsp. chopped, fresh basil leaves
splash of olive oil
splash of balsamic vinegar
salt and freshly ground black pepper
pinch of sugar
12 slices crusty bread
1 clove garlic
How to Prepare
In a mixing bowl, combine the tomatoes, shallots or onions, basil, oil and vinegar. Season with salt, pepper and sugar.
Preheat the grill to medium heat.
Grill the bread slices on both sides. Rub the toasts with garlic and drizzle them with olive oil.
Place a heaping spoonful of the tomato mixture on each piece of toast. Serve.
Share this email:
Manage your preferences | Opt out using TrueRemove™
Got this as a forward? Sign up to receive our future emails.
View this email online.
