- 1 baguette loaf, sliced
- 8 Roma tomatoes, diced
- 3 garlic cloves, finely chopped
- 3 tablespoons fresh basil leaves, chopped
- 2 tablespoons Roasted Chili Infused Olive Oil
- 1/4 cup shredded parmesan cheese
- 1 lemon
Drizzle some Moresca extra virgin olive oil over sliced baguettes and toast at 400° until light brown.
In a bowl, combine tomatoes, garlic, basil leaves, Moresca and Roasted Chili Olive Oil, juice from 1 juicy lemon, 1/4 teaspoon each of salt and pepper. Fold gently with a spatula. Adjust salt and pepper if needed.
Place over toasted baguettes and top with parmesan cheese.
Recipe by: Mary Rose Gohon