Start any meal with the right crunch topped with juicy tomatos.
|1/2||loaf baguette bread (sliced diagonally 1” thick)|
|6 tablespoons||spreadable butter|
|3||cloves garlic (peeled and finely chopped)|
|2 tablespoons||finely chopped flat leaf Italian parsley|
|4||cloves garlic (peeled and thinly sliced)|
|1||red onion (peeled and thinly sliced)|
|3||red and/or yellow bell peppers (cored and sliced into strips)|
|1||sprig basil (leaves julienned)|
|½ cup||puréed tomatoes|
|½ tablespoon||red wine vinegar|
|½ teaspoon||caster sugar|
|Salt and black pepper to season|
|Extra virgin olive oil to garnish|
Use a pastry wheel to cut rolled cookie dough in squares or diamonds, much less rolling and very pretty.