Grilling the bread does something wonderful for this dish!
1 baguette
Enough tomatoes to make 2 Cups, seeded, diced
5 good leaves of fresh basil or 1 t pesto
¼ clove of garlic mashed with ¼ t salt
Freshly grated Parmesan cheese
- Use a serrated knife to slice the bread into ¼ inch rounds, on the bias. That means set your knife up at a 90 degree angle to the bread, and then twist the knife about 30 degrees to the side and start sawing.
- Brush the bread with a little bit of olive oil, and sprinkle it with salt and pepper. Heat the grill.
- Next, make what we refer to in my house as “tomato glop.” Dice your tomatoes, leaving as many seeds as possible on the cutting board. Fold the basil leaves into a tiny package, and slice it across one way to make thin ribbons. Then slice across the other way to chop. Use a Chef’s knife to mince your garlic and smash it into a paste with the salt. Mix the tomatoes, basil and garlic in a small bowl.
- Grill the bread until each side is marked.
- Top each slice of bread with the tomato mixture. Sprinkle with Parmesan cheese. Eat. Mmmmmmm! Summer lovin’!
