Categories: Breads
Ingredients
- 1 Italian or French bread loaf (~3" x 12")
- 1 lg clove fresh garlic
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1/8 tsp salt
- pinch black pepper
- 1/4 lb ripe strawberries (~1/3 cup chopped)
- 1 lg ripe tomato (3/4 - 1 lb diced)
- 5 - 6 fresh mint leaves (~2 tsp chopped)
Directions
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Slice the baquette in ~20 1/2" slices, discarding the two end slices. Grill bread over a gas grill or electric grill or toast the bread in a toaster or conventional oven. Turn to grill or toast both sides, if necessary.
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Peel and finely mince the garlic. Place the garlic in a sm bowl. Add olive oil, vinegar, salt, and pepper. Whisk well to blend; set aside.
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Rinse the strawberries and drain thoroughly, then remove and discard the leaf caps. Coarsely chop the strawberries (~ 1/4" pieces) and place, along with the juices, in a sm mixing bowl.
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Core and seed the tomato and finely dice it. Add the tomato and any juices to the strawberries as you chop. Rinse and dry the mint leaves and finely chop them, adding them to the bowl.
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Just before serving, whisk the oil mixture to recombine and add it to the strawberry mixture. Stir well. Place the toasted bread on a serving platter and spoon 2 heaping teaspoons of the topping over each bread slice. Allow the slices to stand for about 5 mins so the juices can penetrate the bread, and then serve immediately.