Charlie Palmer Recipes

Ingredients

1 each	French baguette, sliced on the bias
4 cloves	garlic, minced
1/2 each	onion, small dice
1 splash	olive oil
4-6 each	tomatoes, ripe with seeds
6 sprigs	basil leaves, chiffonade
------	for toasting baguette
2 T	extra virgin olive oil
2 cloves	garlic, minced
1 T	parsley, fresh, chopped
1 T	basil, chopped
1/2 T	oregano, fresh, chopped
to taste	salt and pepper
to taste	parmesan reggiano

Method

In medium size skillet, sauté garlic and onion in olive oil until onions are lightly browned, approximately 5 minutes. Add tomatoes and sauté until soft and slightly warmed, approximately 2 minutes. Add chiffonade of basil and season with salt and pepper to taste.

Slice French baguette in ½" slices on the bias. Combine oil, garlic, herbs, salt and pepper and sliced baguette in a large bowl. Toss bread until completely coated with oil, seasoning and herbs. Place seasoned baguette slices, in 400F oven until toasted golden brown. Remove from oven and top with tomato mixture. Using a micro plane, shave parmesan reggiano over tomatoes and serve.