Your home in Mexico!
1 baguette
3 tablespoons olive oil
Slice baguette into 1/4 inch slices, brush each slice with olive oil and place on rimmed baking sheet.
Bake at 375 for 8 – 12 minutes, until just golden. Remove from oven and let cool to room temperature.
Store in air-tight container for up to 1 week.
The tomatoes in the gardens are starting to ripen and this is a great way to enjoy all that tomato-ey goodness. Use the freshest, ripest tomatoes you can find and a good quality olive oil. Chances are you will hear the same thing I overheard at the last gathering I took this to: “This tomato thing is awesome!”
4 ripe tomatoes (I use Roma, but any variety will do)
2 cloves garlic
4 sprigs of basil, leaves only
2 Tablespoons olive oil
½ tsp salt
freshly ground pepper
Dice tomatoes and place in medium size mixing bowl.
Mince the garlic, then sprinkle it with a little salt and continue working with the back of your knife until a smooth paste forms. Add to the tomatoes.
Stack the basil leaves, roll them up a bit, and then thinly slice crosswise. (This is called ‘chiffonade’). Add to tomatoes and garlic.
Mix in the olive oil, salt and pepper to taste and toss well to combine.
Transfer to serving bowl and serve with Crostini.
Can be made 2 hours ahead. Best if not refrigerated before serving.
