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Serves 4-8
Alternative Ingredients are listed in Red

Qty Size Ingredient
1 loaf French or Italian Baguette Loaf
lbs Fresh San Marzano Tomatoes
Plum Tomatoes
Pear Tomatoes
2 tbls Fresh Basil
2 tbls Fresh Cilantro
2 sprigs Scallion Onions
½ small White Vidalia Onion
3 cloves Garlic
2 tsp Powdered/Granular Garlic
2 tsp Lemon Juice
2 tbls Extra Virgin Olive Oil
(the best you can afford)
4 tsp Balsamic Vinegar
(an artisan Modena variety if you can)
Parmigiano-Reggiano Cheese
Salt and Pepper to taste

If you are using fresh Basil and Cilantro, chiffonade very finely.  If using fresh garlic, also chop very finely (pressed is even better).  Slice scallion onions straight across about ⅛" thick.

Trim collar from tomatoes (where the stem was), slice length-wise into quarters, de-seed (you don't want to water down the mix) and remove all white portions of the heart (don't remove all the meat, just the white part).  Once all the quarters have been cleaned, daub them with a paper towel to remove the last of the excess water.  Then slice each one length-wise twice more (into thirds) and slice across, creating a ¼" dice.

Mix all the above ingredients well, adding the Olive Oil, Balsamic Vinegar, Salt and Pepper to taste, and refrigerate for at least ½ hour.

When you are ready to serve, slice baguette ½" to 1" thick (thicker is better), toast one side, dry, to a light golden brown (usually done over an open flame, like a grill, a broiler or salamander).  Brush generously with olive oil and top with mixture.  Sprinkle lightly with the Parmesan Cheese.

Ideally, it should be served while the bread is still warm and the topping is still chilled.

You can also top with goat's cheese, Mozzarella or Brie.


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