A pinch of sugar reduces the acidity of the vinegar and tomatoes, and blends well with other flavours. To increase the fibre content of this recipe, use a whole wheat baguette. Makes 8 servings (1/8 of baguette).
Ingredients
| White baguette, approx. 20 inches |
1 baguette |
| Tomatoes, chopped |
2 cups (500 mL) |
| Red onion, finely chopped |
1/2 cup (125 mL) |
| Fresh basil, chopped |
1/4 cup (50 mL) |
| Olive oil |
2 tbsp (30 mL) |
| Balsamic vinegar |
1 tbsp (15 mL) |
| Garlic, minced |
1 clove |
| Salt |
1/2 tsp (2 mL) |
| Cayenne pepper |
1/4 tsp (1 mL) |
| Sugar |
1/2 tsp (2 mL) |
| Parmesan cheese, grated |
2 tbsp (30 mL) |
Instructions
- Preheat oven to 400ºF (220ºC).
- Toss tomatoes, onions, basil, olive oil, vinegar, garlic, salt, cayenne pepper and sugar in a bowl.
- Cut the baguette into 4 pieces. Slice each piece in half lengthwise and place on baking sheet.
- Toast in the oven for about 5 minutes, turning once. Remove when crusty on both sides.
- Spoon the tomato mixture over the bread and sprinkle with Parmesan cheese.
- If desired, toast for 3-5 minutes until cheese is melted.
