This is one of my absolute FAVORITE meals. EVER. It's always a go-to when I need to impress some guests, but don't feel like cooking up a storm. It can definitely be an awesome appetizer, but it can be massively filling and hard to stop eating....so this is a perfectly good entree, as well. When heirloom tomatoes are in season, this is on my menu just about every other week because it's that good. Okay, now that I've talked it up, it's time for you to try it!
Cucumber (I like the little Persian cucumbers, but regular are just fine!)
Roasted Red Pepper
3 Large Cloves of Fresh Garlic (Minced)
1/4 cup of Olive Oil
Salt & Pepper
Preheat the oven to 350 degrees.
Chop up the baguette into 1/2 inch thick pieces and place on a cookie sheet.
In a tiny bowl, mix 1/4 cup of olive oil and 4 large cloves of minced garlic.
Using a brush/baster, coat each piece of bread with the olive oil and garlic mixture then transfer the cookie sheet to the oven.
Cook for 5-7 mins in the oven. Keep an eye on the bread, so it doesn't burn! You want it to be just a little crispy. If it starts to get golden or brown, take it out.
While the bread is in the oven, start chopping up your ingredients. You want everything to be just a tad bit smaller than the size of a piece of toast from your baguette. Assemble on plate/platter.
Drizzle the remainder of the olive oil and garlic mixture on all the chopped food. Follow with a drizzle of balsamic. Then sprinkle on salt and pepper. Enjoy!