Ingredients:
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper
Directions:
Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place cloves in separate bowl. Serve bread warm and rub clove on bread, top with mixture and sprinkle with salt and pepper.
Sprinkle and with parmesan cheese and put under the broiler for just a minute to heat the top.
Ingredients
6 small slices of French bread, toasted
Cream cheese
Garlic
Basil
Tomatoes
Red onion
Parsley
Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper
Oregano
Thyme
Garlic
Onion
Mix garlic and basil into softened cream cheese. Chop tomatoes, red onion, and parsley. Combine ingredients for balsamic vinaigrette and mix together. Combine vinaigrette with tomatoes, onion, and parsley - will look like salsa. Spread cream cheese on toast and add tomato mix. Garnish with sprigs of parsley.
4 thin slices per person of sourdough baguette
extra-virgin olive oil
1 clove garlic, cut in half
salt
Preheat broiler. Toast under broiler until lightly browned, taking care not to let it burn! Rub the bread on one side with the raw garlic and drizzle with a little olive oil. Sprinkle with salt.Serve.
1 Bunch Fresh Parsley - Roughly Chopped
1/2 Onion Finely Chopped
2 Tea Spoons Rock Salt
4 Whole Ripe Tomatoes - Coarsely Chopped
1 Loaf Crusty Bread or Bread Stick - thickly sliced
2 Cloves Garlic - Crushed
Brush both sides of bread with olive oil and gril on both sides until toasted. Meanwhile mix the tomatoes, basil, onion, garlic and olive oil in a bowl and stir to combine. (Can be combined in advance as flavour improves on sitting for a while). Divide the mixture between the grilled bread slices and sprinkle with rock salt. Can be warmed under grill or served cold.
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400°F (200°C).
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
1 French baguette
3 tomatoes, seeded and chopped
1 onion, minced
1 clove garlic, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate.
Preheat oven to 375°F (190°C).
Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250°F (120°C).
Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately.
10 slices Italian bread
2 1/2 teaspoons olive oil
4 vine-ripened tomatoes
1 teaspoon chopped fresh basil
Preheat broiler.
Cover a medium sized baking sheet with a single layer of bread slices. Brush the slices with olive oil.
Dice the tomatoes. In a mixing bowl, combine the tomatoes, olive oil and basil. Mix for two minutes.
Place bread under broiler until lightly browned. Remove from broiler and top with the tomato mixture.
2 loaves rustic Italian bread (with a good crust and soft chew)
2 to 3 cloves garlic, split
About 1/2 cup good quality extra virgin olive oil (a good peppery Tuscan oil)
Toppings:
Chopped fresh tomatoes, toasted pine nuts and chopped fresh basil
Tuscon bean puree (see recipe)
Chopped Arugula, chopped black olives and grated sharp cheese (such as Parmigiano-Reggiano, Asiago)
Roasted red and yellow bell peppers, a pinch of red pepper flakes
Chopped fresh marjoram and parsley
Fresh sheep or goat cheese (chevre) with ground black pepper
Instructions:
Slice the bread about 1/2 inch thick and toast under a broiler or on the grill.
Rub it with garlic and moisten with the olive oil.
Spoon a generous portion of the topping over each, or pass toppings separately.
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