What you will need:
6 - Vine Ripened Tomatoes
1 Teaspoon Minced Garlic
1/4 Cup Finely Chopped Onions
2 Teaspoon Extra Virgin Olive Oil
2 Teaspoon Balsamic Vinegar
1 Teaspoon Coconut Oil Spray
5-6 Large Fresh Basil Leaves
1 Whole Wheat or Multi Grain Baguette
Salt & Freshly Ground Pepper to Taste
Directions
1.Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp knife, peel the skins of the tomatoes.
6 - Vine Ripened Tomatoes
1 Teaspoon Minced Garlic
1/4 Cup Finely Chopped Onions
2 Teaspoon Extra Virgin Olive Oil
2 Teaspoon Balsamic Vinegar
1 Teaspoon Coconut Oil Spray
5-6 Large Fresh Basil Leaves
1 Whole Wheat or Multi Grain Baguette
Salt & Freshly Ground Pepper to Taste
Directions
1.Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp knife, peel the skins of the tomatoes.
If the tomatoes are too hot, you can protect your finger tips by dipping them in ice water between tomatoes.
Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and toss the harder core area.
At this time turn your oven on to 450 degrees to preheat. Make sure your rack is at the top.
Chop up the tomatoes finely and place in a bowl. Add the garlic, onions, the EVOO, and the balsamic vinegar. Chop up the basil finely and add to the mix. Add salt and pepper to taste. Also, taste test for the basil content. My husband and I are all about the basil right now, so I added a few more large leaves.
Chop up the tomatoes finely and place in a bowl. Add the garlic, onions, the EVOO, and the balsamic vinegar. Chop up the basil finely and add to the mix. Add salt and pepper to taste. Also, taste test for the basil content. My husband and I are all about the basil right now, so I added a few more large leaves.
Slice the baguette on a diagonal about 1/4 inch thick slices. The thinner the better people! Once they cook they are crunchy. There is no risk in thinning those babies up! Think of them as mere vehicles to get the yummy tomato mixture into your mouth.
Coat one side of each slice lightly with the coconut oil spray. If you don't have coconut oil spray, a light EVOO spray would work. Place on a cooking sheet, oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Coat one side of each slice lightly with the coconut oil spray. If you don't have coconut oil spray, a light EVOO spray would work. Place on a cooking sheet, oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Scoop about 1 Tblsp of the tomato mixture onto a piece of the bread. Then place a shaving of Parmesan onto the top.
Depending how thin you were able to slice your baguette, you should be able to get 3-5 slices for 1-YELLOW container.
Fill the mixture into 1-GREEN container. The EVOO and the coconut spray work out to about 1 TEASPOON per green container.
The Parmesan you can measure to taste, whether you want to use 1/2 a BLUE container or 1 whole BLUE container is up to you.
Makes 3 [ 1-GREEN, 1-YELLOW, 1/2-BLUE, 1 TEASPOON ] servings.
Depending how thin you were able to slice your baguette, you should be able to get 3-5 slices for 1-YELLOW container.
Fill the mixture into 1-GREEN container. The EVOO and the coconut spray work out to about 1 TEASPOON per green container.
The Parmesan you can measure to taste, whether you want to use 1/2 a BLUE container or 1 whole BLUE container is up to you.
Makes 3 [ 1-GREEN, 1-YELLOW, 1/2-BLUE, 1 TEASPOON ] servings.