Thayer Allyson Gowdy
YieldsMakes 4 servingsTotal Time40 mins
Prep and Cook Time: 40 minutes. Notes: Serve with a selection of fruits and cheeses.

How to Make It

Step 1
1

Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.

Step 2
2

Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.

Step 3
3

In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 7 tablespoons extra-virgin olive oil
 2 tablespoons butter
 2 cloves garlic, peeled and coarsely chopped
 1 12-inch length of baguette
 2 tablespoons balsamic vinegar
 2 teaspoons kosher or sea salt
 1/4 teaspoon coarsely ground black pepper
 8 very ripe assorted tomatoes (3 lb.), large ones chopped
 1/2 cup basil leaves, torn into pieces or cut into ribbons

Directions

Step 1
1

Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.

Step 2
2

Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.

Step 3
3

In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.

Step 4
4

Note: Nutritional analysis is per serving.

Tuscan Bread and Tomato Salad (Panzanella)