I often use this quick simple snack as a starter, a prelude to a tasty pasta, or as a mid-evening bite when throwing a buffet party. They are so crunchy and tasty and are best eaten after the baguette slices come out of the grill. The best and quickest way to toast the baguette slices is to use a sandwich toaster, because it cooks both sides at the same time. I first came across this tasty snack in the Italian city of Milan.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Total Time: 30 Minutes
- 1 x long, fresh French crusty baguette
- 6 large fresh sweet tomatoes
- 1 handful of fresh basil leaves
- 1 x tbsp of rock salt
- ¼ cup of virgin olive oil
- Wash, dry and take the leaves of the basil sprigs and coarsely chop. Then set aside.
- In a small mixing bowl, add the olive oil, half of the basil and half of the salt. Then stir gently and set aside. Next, slice the tomatoes thinly and lay in staggered form on top of each other ready for adding later.
- Slice the baguette loaf at a slight angle and make each slice quite thin, about 10 mm (3/8th”). Then lightly toast both sides until golden brown – not burnt. Once toasted, leave on a baking tray. On each mini toast, add a slice of tomato (should cover most of the toast), then sprinkle a twist of freshly ground rock salt over each tomato, add a light sprinkling of the remaining fresh basil on each completed toasty, then drizzle a teaspoon of the basil oil mix on the top and serve immediately. I have never had a negative response to these tasty bites. Hope you like them too.