Ingredients:
3 1/2 tablespoon(s) extra-virgin olive oil
1 teaspoon minced garlic
8 1-in.-thick slices Italian bread preferably with a soft crust
1 pound (about 6) ripe plum tomatoes, seeded and diced
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup coarsely shredded Parmigiano-Reggiano cheese
Directions:
Put 1 oven rack in middle position. Heat to 450°F. Line a rimmed baking sheet with foil.
Mix 1 1⁄2 Tbsp oil and 1⁄2 tsp garlic in a large bowl. Brush both sides of bread with oil mixture and place on lined baking sheet. Bake 5 minutes, or until lightly toasted.
Meanwhile, in same bowl, combine remaining 2 Tbsp oil and 1⁄2 tsp garlic, the tomatoes, basil, salt and pepper.
To serve: Top toasted bread with tomato mixture; sprinkle with cheese.
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