Monday , March 20, 2017 - 2:30 PM
This recipe is from JLO Art of Cooking Junior League of Ogden Cookbook.
1 French baguette
4 roma tomatoes, chopped
1/2 red onion, chopped
1 clove of garlic, minced
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. fresh basil, chopped
1/2 c. grated Parmesan cheese, for garnish
Mix tomatoes, onion, garlic, olive oil, vinegar and basil. Marinate for several minutes. Slice baguette into 1/2-inch thick rounds. Brush each round with olive oil. Toast in a preheated 350 degree oven on a baking sheet until slightly brown. Cool. Top each round with a spoonful of tomato mixture. Garnish with grated Parmesan.
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