| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | 6 | Servings | ||
INGREDIENTS
| 1/2 | sm | French bread baguette (about 12 inches in length) |
| 1 | lg | Garlic clove, mashed |
| Olive oil | ||
| 6 | md | To large tomatoes, cut into large chunks |
| 1/2 | md | Onion, chopped (10 to 12 tablespoons) |
| 3 | tb | Coarsely chopped fresh basil |
| 1/4 | c | Balsamic vinegar |
| 1/2 | c | Olive oil |
INSTRUCTIONS
Preheat oven to 300 F. Split the baguette in half lengthwise. Rub one half very well with the mashed garlic on the cut side. Brush liberally with olive oil. Cut the garlicked half in half again lengthwise and then cut these strips into 3/4-inch pieces. Place croutons on a cookie sheet, crust side down. Bake until dark golden, about 30 minutes or more. If croutons are made in advance, place tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain and discard any juice that may have accumulated in the bottom of the bowl. To serve, add the croutons, onions, and basil to the tomatoes. Whisk together the vinegar and oil for the vinaigrette. Pour over salad and toss. Recipe is from _Lee Bailey's California Wine Country Cooking_. Posted to EAT-L Digest 22 Aug 96 From: Felicia Pickering <[email protected]> Date: Thu, 22 Aug 1996 23:40:37 EDT
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