May 24, 2013
"Classic appetizer. The trick to this is keeping the tomato mixture as free of liquid as possible. It might be pretty retro at this point, but it does use up day old bread quite nicely."
- Serving Size: 1 (93.9 g)
- Calories 17.4
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 10.3 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.7 g
- Sugars - 2.3 g
- Protein - 0.9 g
- Calcium - 13.1 mg
- Iron - 0.7 mg
- Vitamin C - 21.4 mg
- Thiamin - 0 mg
Bring a pan of water to the boil and preheat broiler or grill.
Core tomatoes and slash the other end with an "X". Blanch tomatoes one minutes, then plunge into cold water.
When tomatoes are cool enough to handle, peel off the skin, cut into quarters and removed seeds and excess juice with a gentle squeeze.
Finely chop tomatoes and place in a small bowl with the basil, vinegar, garlic paste and a seasoning of salt and pepper. Stir.
Slice baguette into half inch slices on the diagonal.
Brush both sides of bread with olive oil and place on baking sheet.
Broil both sides until golden. You could also toast the bread on the grill.
Drain tomato mixture in a sieve to remove as much liquid as possible. (If you are making pasta, dump the liquid into your sauce.)
Spoon mixture over bread and sprinkle with parmesan.
Tips & Variations
No special items needed.