"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Fresh tomatoes (Roma or petite diced in a can work too) Pesto (We prefer Butollini brand found in the cold section) Parmesan Cheese Newman's Own Light Balsamic Vinaigrette Salad Dressing 1 loaf French Bread Garlic Salt or Minced Garlic
Dice tomato and add the Balsamic Vinaigrette, add garlic to taste. I find it works best to allow the tomatoes to soak in the dressing overnight, but if time doesn't allow, soaking while you prepare the rest works fine. Cut the loaf of bread into slices and toast in a 350 degree oven for 5 minutes or until LIGHTLY toasted. Remove from oven and spread the pesto on the slices. Return to the oven for another 5 minutes or until the pesto is warm. Remove from the oven and top each slice with rounded spoonfuls of the tomato mixture. Finish each slice with a sprinkle of Parmesan cheese.
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