Tomato Mixture
- 2 tomatoes, diced
- 1 or 2 green onions, thinly sliced
- 1/4 green sweet pepper, cut into very small cubes
- 1/4 red sweet pepper, cut into very small cubes
- 8 ripe olives, cut into tiny cubes
- 1/4 cup [60 mL] freshly, finely chopped parsley
- 2 tablespoons [30 mL] freshly, finely choppped basil or
2 teaspoons [10 mL] garlic/basil mixture [pistou]
- 2 tablespoons [30 mL] red wine vinegar
- 1/4 cup [60 mL] or more olive oil [high quality]
- Salt and pepper, to taste
Toasts
- 1 day old French bread stick
- Olive oil
- Whole fresh garlic cloves, peeled
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Tomato Mixture
- Mix together tomato dices, green onion slices, green pepper, red pepper and ripe olive cubes, parsley, basil, red wine vinegar, olive oil, salt and pepper.
- Refrigerate for a few hours.
Toasts
- Slice bread stick into 1/2-inch [1.3-cm] thick slices.
- Brush both sides of bread slices with olive oil; arrange onto baking sheets.
- Bake into a preheated 400°F [200°C] oven for approximately 5 minutes on each side, until golden brown and crunchy.
- Remove from oven; immediately, while still hot, rub bread slices with whole garlic cloves [not too much, it would be very strong] then leave to cool completely.
- Will keep for 1 week, into a metal box.
- Just before serving, spread bread slices with tomato mixture.
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