Recipe by Chef Shocked
Awesome recipe from Williams-Sonoma Hors D'Oeuvre
Top Review by Midge Plourde
I wrote a review for this recipe, but it didn't post. So, again we loved this recipe. Very flavourful. We are going to make this often. The only thing we did differently was to put the mixture on the baguette toasts, then some feta cheese, and then under the broiler for a few minutes. Yum!
- 8 small ripe tomatoes
- 2 small garlic cloves, minced
- sea salt
- fresh ground pepper
- 2 tablespoons extra virgin olive oil
- 10 fresh basil leaves
- 1 baguette, 24 thin slices
- olive oil
Directions See How It's Made
- Halve the tomatoes crosswise and gently squeeze out the seeds. Use a small spoon to scoop out any remaining seeds. Cut the tomato flesh into 1/4 inch dice, disgarding any tough, pale flesh near the core end. In a bowl, combine the tomatoes, garlic, 3/4 teaspoon sea salt, 1/4 teaspoon pepper, and olive oil. Toss to coat evenly, adding a little more olive oil if the mixture appears dry. Taste for seasoning and let stand for at least 30 minutes or up to 1 hour, allow the flavors to marry.
- Preheat the oven to 350°F Stack the basil leaves in a neat pile and roll the pile into a cigar shape. Thinly slice the "cigar" crosswise. Add the basil to the tomato mixture and toss to combine.
- Arrange the baguette slices on a baking sheet and brush them lightly with olive oil. Bake until golden, 10-15 minutes. Let cool, then transfer to a serving platter and top each slice with 1 tablespoon of the tomato mixture. Serve at once.