Usually a open face sandwich starts with a hard bread like a ciabatta. Then cut the plum tomatoes into quarters and remove the seeds, place in mixing bowl. Add basil, garlic, olive oil, pepper and salt to the tomatoes. Make sure there is a top rack in place in your oven. Turn the oven to 450 F to preheat. Then start slicing the baguette or ciabatta bread to about 1/2 inch think slices. Coat one side with olive oil. Once the oven has reached 450 F,place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes,until the bread just begins to turn golden brown. Align the bread on a serving platter,olive oil side up. Place tomato mixture on top of bread just before serving. Finish off with pouring a good quality extra-virgin olive oil and balsamic vinegar over the top. (Optional-a good quality cheese like Parmigiano-Reggiano grated on top)
Serves 6-10 as an appetizer. Or 3-4 for lunch.
Yield: Makes 24 small slices
Recipe:
1 ciabatta bread or baguette French bread
6 large plum tomatoes chopped
5-8 fresh basil leaves, chopped
1 Tbsp extra virgin olive oil
2 cloves of garlic,minced
Salt and freshly ground black pepper to taste
1/4 cup of grated Parmigiano- Reggiano cheese( optional)
*extra-virgin olive oil and balsamic vinegar for drizzling
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