This appetizer combines a versatile pantry staple with fresh, fragrant ingredients for an easy dish everyone will love. It starts with a can of organic diced tomatoes that were picked at peak perfection. Next, garlic, basil, and salt are stirred in before everything is spooned over crunchy slices of bread. The tomatoes would also be a delicious addition to scrambled eggs or cooked quinoa. Just be sure to make the tomato topping in advance (it needs to chill for an hour), that way it’s ready whenever you are.
Add the tomatoes, garlic, 1 tablespoon oil, lemon zest, salt, and pepper to a small bowl; stir to combine. Refrigerate for at least 1 hour.
When ready to serve, slice bread. Drizzle evenly with remaining tablespoon oil on both sides. Heat a grill pan over high heat, then grill each piece of bread for 1 to 2 minutes per side, or until lightly toasted. Top each slice with a spoonful of the tomato topping. Sprinkle with basil just before serving.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More
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