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5 from 2 votes
Total Time
15 mins
Course: Side Dish
Cuisine: Italian
Servings: 4
  • 1 baguette sliced (2 slices per person)
  • 2 Tbsps olive oil for brushing on the bread slices
  • 2 garlic cloves minced
  • 2 cups Roma tomatoes small diced
  • 1/4 cup red onion small diced
  • 1/3 cup basil leaves chiffonade * or thinly sliced
  • 2 Tbsps balsamic vinegar
  • 3 Tbsps extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  1. Lightly brush the baguette slices with olive oil and grill until lightly toasted. (I use a grill pan.)

  2. Place the rest of the ingredients in a bowl. Mix well and allow to sit for 10  minutes at room temperature to allow the flavors to meld.

  3. Top the toasted bread with the tomato mixture and serve.

Recipe Notes

*Chiffonade is a fancy French term for slicing herbs or other leafy greens into thin strips. This is accomplished by stacking the leaves, rolling them tightly like a cigar, and finely slicing them perpendicular to the roll.