1 cup chopped, peeled and seeded roma tomatoes
1/2 cup snipped fresh basil
1 tablespoon olive oil
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup butter, softened
1 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 16-ounce loaf baguette-style French bread (about 20 to 24 inches long), bias-sliced 3/4-inch thick
1/2 cup freshly shredded Parmesan or Romano cheese
- For topping: In a medium bowl, combine tomatoes, basil, olive oil, the 2 teaspoons minced garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper. Set aside.
- For garlic butter: In a small bowl, combine softened butter, the 1 teaspoon garlic, the 1/8 teaspoon salt, and the 1/8 teaspoon black pepper.
- Evenly spread garlic butter on one side of bread slices. For charcoal grill, grill bread slices, buttered side down, on the rack of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned. Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3 to 4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. (For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium-low to low. Place bread slices on grill rack over heat. Cover and grill as above.)
- Remove from grill. Serve immediately.
Makes 8 appetizer servings.