Fresh tomatoes macerate with onion and basil and sit atop crispy baguette for a pop of summertime flavor
- 4 Cups chopped native tomatoes
- ½ Cup chopped red onion
- 3 Tbsp. chopped fresh basil
- 2 tbsp. EVOO (virgin olive oil)
- Salt & pepper to taste
- 1 French baguette, sliced into ¼ “slices
- Additional EVOO for brushing
- Garlic powder
Preheat oven to 325°F. in Convection mode.
Place a sheet of parchment paper on a baking sheet and arrange the sliced baguette on it. Brush the baguette slices with some olive and dust with garlic powder, salt & pepper.
Bake for about 8-10 minutes, or until lightly colored. Let cool.
Mix the tomatoes with the onion, basil and olive oil. Season with salt & pepper. Let sit for at least 15 minutes.
Scoop a small amount of the tomato mixture onto each baguette slice and sprinkle with fresh basil.