1/4 cup of olive oil
3 tablespoons basalmic vinger
1 French baguette
Dice tomatoes, making an effort to keep cube shape and size consistent. Time permitting use the concassé method mentioned above. Place diced tomatoes in a bowl and add oil, vinegar and salt. Mix and readjust seasoning to taste. Place marinating tomatoes in refrigerator while preparing your bread.
- Instead of tomatoes, top brushetta with a soft cheese
- Before adding a topping, rub baked bread with a clove of garlic for additional flavor
- Experiment with alternative toppings like roasted red peppers, fresh mozzarella, or basil spiked tomatoes
- Try this recipe in the toaster oven. In the summer heat I tried this in my counter top oven and it worked great. For some other easy toaster oven recipes, take a look at famed chef Eric Rippert’s website at http://aveceric.com/ the site has both recipes and instructional videos.