tomato and bread salad
 
makes 6 servings 
 
 
1/2 small  baguette (about 12 inches long)
1 large  garlic clove, mashed
  olive oil for brushing
6 medium  to large tomatoes, cut into large chunks
1/2 medium  onion chopped
3 Tbsp  coarsely chopped fresh basil
4 Tbsp  balsamic vinegar
1/2 cup  olive oil
 
preheat oven to 300f. 
split the baguette lengthwise. rub the cut side of one half very well 
with the mashed garlic. brush liberally with olive oil. cut the 
garlicked baguette half in half again lengthwise, and then cut these 
strips into 3/4 inch pieces. place the croutons on a baking sheet, crust 
side down. bake 30 minutes, until dark golden. 
if croutons are made in advance, put the tomatoes in a large mixing bowl 
a bit before you intend to mix the salad, then drain off and discard any 
juice that may accumulate. 
to serve, add the croutons, onion, and basil to the california tomatoes. 
whisk the vinegar and oil for the vinaigrette. pour over all and toss. 
 
 
 
 
(ID: 76181) Mirror: rec.food.recipes: Mon, Aug 23, 2004


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