At this time of year our local farm stands have an abundance of beautiful ripe tomatoes and the basil plants in our garden are lush and full. This is one of my personal favorite pre-dinner appetizers. I sometimes even eat it for lunch. There are no vampires anywhere near our inn when this is on the menu!
Garlic Bread with Tomato Basil Topping
By Yvonne Martin of The White Oak InnIngredients:
- 1 Italian loaf cut into 1/2 inch thick slices
- 1/2 cup butter (1 stick) softened
- 1 large clove of garlic
- 1/4 cup grated Parmesan cheese
- 4 -5 large ripe tomatoes
- 1 large clove of garlic
- 1/4 cup grated or shredded Parmesan cheese
- 6 large basil leaves
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Instructions:
Bread - Put the garlic through a garlic press or chop very fine. Mix butter, garlic and Parmesan. If possible, let sit 30 minutes before using to allow the garlic flavor to fully develop.
Spread a generous amount on each slice of bread and put bread on a cookie sheet.
Immediately before needed, turn your oven on to broil, and place the cookie sheet on the middle shelf. Broil for about 5 or 6 minutes, or until the top is toasted and golden brown.
Tomato Basil Topping - Cut tomatoes into 1/4 inch cubes.
Put the garlic through a garlic press or chop very fine.
Cut basil into thin strips and mix all ingredients together.
Serve in a bowl on a platter, surrounded by the warm garlic bread.