Total Time
25mins
Prep 15 mins
Cook 10 mins

I was hoping to find this recipe and method in a recipe already on the site... no luck. But it's delicious! I hope you enjoy it. Active prep time is 15 minutes. But allow an hour total for waiting time and cooking time.

Ingredients Nutrition

  • 23 cup olive oil (I use extra virgin)
  • 4 garlic cloves, crushed (I use medium to large or 6 small)
  • 2 lbs tomatoes, diced small (fresh from the garden is best, I use cherry and or or grape and or or roma or any combination from t)
  • 1 baguette
  • 20 leaves basil, fresh (rolled and sliced thin... 1/16-inch strips)
  • feta cheese (I actually don't like feta, but it's part of the original recipe)

Directions

  1. Combine crushed garlic and olive oil, let sit for 30 minutes.
  2. Pour garlic and olive oil over diced tomatoes, and bake at 350 for 10 minutes.
  3. I don't drain the tomatoes, I put them in with all their juices, which can make the bread get a little juicy in the middle. I love it that way, but if you don't, drain some of the juices before adding garlic and olive oil.
  4. Broil bread to get it a little crispy and lightly browned (I have a large toaster oven and I use that).
  5. Spread tomato/oil/garlic mixture liberally on each piece of bread.
  6. Top with fresh basil.
  7. Add feta if you like.
  8. Watch it disappear before your eyes.
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