1 (12-16oz) sourdough baguette
2 garlic cloves, halved plus 1 T. minced garlic
5 T extra virgin olive oil
1/4 cup grated Parmigiano-Reggiano, plus more for garnish
2 cups diced Roma tomatoes
1/3 cup thinly sliced fresh basil leaves, plus more for garnish
2 T. balsamic vinegar
1/2 tsp. sea salt
1 tsp. freshly ground black pepper
Preheat oven to 350 degrees.
Cut the baguette in half lengthwise, place on a sheet tray & bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 oz. of the olive oil & sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt & pepper. Mix thoroughly & let sit for 5 minutes at room temperature.
Removed baguette from oven & top with the tomato mixture. Garnish with basil & Parmigiano-Reggiano.
Guy Fieri-Food Network
