2 T Olive Oil
5 cloves Garlic, Finely Minced (or 2 Tablespoons of the jarred minced garlic, or you can sub shallots)
1 Pint Red Grape Tomatoes, Halved Lengthwise
1 Pint Yellow Grape Tomatoes, Halved Lengthwise (or Heirloom)
2 Avocados, Cubed (optional)
2 T Capers
1 T Balsamic Vinegar
About 16 Whole Basil Leaves (FRESH never dried), rolled then sliced
Salt & Pepper To Taste
1 whole Baguette, lightly toasted
8 T Olive Oil
In a small skillet, heat the 2 tablespoons of olive oil over medium-high heat. Add garlic and stir until it is golden (about one minute). Pour into a mixing bowl and allow it to cool slightly.
Add tomatoes, balsamic, capers, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil or salt if needed, and more salt if needed.
Cover and refrigerate for an hour if you have time. This dish is ideal for making the day before and letting it sit overnight.
Cut the baguette into diagonal slices and brush with the remaining 8 tablespoons of oil. In a large skillet, grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread. You can also just bake the bread at 350 degrees for about 5-7 minutes.
To serve, add cubed avocado and give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Why It’s Awesome:
Full of HEALTHY fat, beautiful colors, & ass kicking antioxidants. Want more information on the amazing health benefits of tomatoes? Read my post “On Thursdays, We Eat Tomatoes” under the Nutrition tab.