Brochette Bread


  • 4 Tbsp olive oil
  • 5 cloves garlic minced
  • 1-pint grape tomatoes quartered
  • 1-pint yellow grape tomatoes quartered
  • 1 whole loaf baguette bread
  • 1 Tbsp balsamic vinegar
  • 15 fresh basil leaves
  • 1 stick butter
  • Salt & pepper to taste

In small skillet add 4 Tbsp olive oil add 5 cloves of minced garlic and lightly brown

Remove from skillet and put in a bowl to cool slightly

Add the tomatoes, balsamic vinegar and chopped basil, toss, add salt and pepper to taste. Cover and chill in fridge for 30 minutes or more

Slice baguette bread at an angle to allow for more surface area.

Melt 4 Tbsp. butter in a large skillet and grill half the loaf until golden brown

Repeat this step for the other half of the loaf. 4 Tbsp butter

Rub toast with a clove of roasted garlic and drizzle with olive oil

Spoon tomato mixture onto toast add freshly grated Parmesan cheese and serve


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