Ingredients:
1 baguette, 24 inch,preferably 2 days old
1/2 cup extra virgin vegetable oil, plus
2 tablespoons extra virgin vegetable oil
1 tablespoon butter
1/4 cup garlic, chopped
2 lbs tomatoes
1/2 cup balsamic vinegar
2 teaspoons salt, to taste
1 teaspoon fresh ground black pepper, to taste
1 bunch basil
1/2 cup parsley, roughly chopped
Directions:
Cut the baguette into 1 inch cubes.
Toast in a 350*F oven for 1 to 2 minutes, or until crisp and dry, stirring occasionally if necessary.
Place the butter and 2 TBs of the olive oil into a 10 inch saute pan over medium low heat.
Allow the butter to melt and add the garlic.
Saute the garlic for 2 to 3 minutes until it is translucent, but not brown.
Toss the cooked garlic, butter and oil with the bread cubes.
Slice the tomatoes and place in a large bowl.
Add the vinegar, remaining olive oil, salt and pepper.
Layer one quarter of the basil leaves on top of one another and roll into a tight bunch.
Thinly slice the bunch of leaves crosswise to create long strips of basil approximately 1/8 inch thick.
Just before serving toss the bread, basil and parsley with the tomatoes.
Adjust the seasoning with additional salt and pepper if needed.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.