Panzanella

This is perfect for summer or anytime.  

I’ve used Roma tomatoes, but you can use what tomatoes you have.

3 Roma tomatoes, cut into quarters

8 slices of a French baguette, cut in half

1/4 c. olive oil

1 T. balsamic vinegar 

1/4 tsp. each: salt, pepper, dried basil

non stick cooking spray 

1 clove garlic, crushed and chopped 

Preheat oven to 350’ F.

Spray baking sheet with non stick cooking spray.

Cut 8 slices from a French baguette and each slice in half, arrange on baking sheet. 

Drizzle some of the oil on both sides of the bread and place in oven to toast for a few minutes on one side.

Halfway through cooking, flip bread on other side and toast for a few minutes more.

 Keep an eye on bread so that it doesn’t burn.

While bread is cooking, peel, rinse and chop garlic, set aside.

In a clean measuring cup, combine rest of oil, vinegar, salt, pepper, basil and garlic.

Stir with a clean fork to mix.

Rinse, chop tomatoes and place on a clean serving plate, set aside. 

Remove baking sheet from oven and arrange bread on serving plate.

Drizzle dressing over salad with a clean spoon. 

Serves 4.