Recipe by Executive Chef John McConnell
2 lbs. ripe Roma tomatoes or Heirlooms, diced into ½” cubes
8 to 10 garlic cloves, peeled
1 cup Italian basil, coarse chiffonade or thinly sliced
2 Tbsp. salt
2 Tbsp. Aceto Balsamico di Modena (IGP Balsamic Vinegar)
1 Sourdough baguette
Small block of Parmesan Reggiano, to grate
Preheat oven to 300° F
Slice the baguette on a 45-degree bias into ½” pieces. Drizzle and brush each side of the sliced baguette with olive oil and transfer to a sheet tray with a wire rack. Bake until bread is dry, crusty and light golden brown (about 30-40 minutes). Remove from oven. While still warm, rub garlic cloves over the crunchy tops of each slice of bread. (About half a clove per toast).
While bread is toasting, add diced tomatoes to a mixing bowl and add chiffonade basil, balsamic vinegar and olive oil and mix gently.
Generously spoon some of the tomato mixture onto each piece of toast to cover. Using a Microplane or fine grater, grate Parmesan Reggiano over the top as desired.