This has become our favorite appetizer. It is so good! This is from one of my favorite new books, by Colleen Patrick-Goudreau http://www.compassionatecooks.com/ On hubby's birthday he requested this dish and he feasted with a glass of wine while I made a light dinner to follow. We have served this many times and recently we took it to a neighborhood gathering (so it transports well) and it was gobbled up in no time. I like to let the minced garlic sit in the olive oil for 30-45 minutes to blend the flavors, but this isn't necessary if you are in a hurry. If you are going to a party transport the bread in a container and add to the tray when you get there.
Tomato Mixture
-2 large garlic cloves minced
-2 Tablespoons of olive oil
-a container of cherry or grape tomatoes quartered
-1 cup of fresh basil (you have to use fresh..it won't be the same otherwise)
-2 teaspoons of balsamic vinegar
-4 cups of chopped arugula
-fresh ground pepper and sea salt
Mix everything together and put into a serving bowl. Put aside while you make the garlic bread
Garlic Bread
-1 skinny baguette
-1 to 2 cloves of garlic peeled and left whole
-olive oil
Cut baguette into 1/2"slices and paint the olive oil on both sides. Put on a baking sheet and broil each side for 1-2 minutes watching closely that it doesn't burn. Rub the garlic cloves generously on one side of the bread.
On a big platter put the bowl of tomato mixture in the center with a serving spoon. Arrange the bread slices around the bowl.
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