Vegan From Gourmet Meals in Minutes, The Culinary Institute of America
Makes 8 servings
1 baguette, 24-inch, preferably 2 days old 1/2 cup plus 3 Tbs. Extra-virgin olive oil 1 Tbs. Butter (or soy margarine) 1/4 cup garlic, chopped 2 lbs. Tomatoes 1/2 cup balsamic vinegar 2 tsp. Salt, or to taste 1 tsp. Freshly ground black pepper, or to taste 1 bunch basil 1/2 cup parsley, roughly chopped
Cut the baguette into 1 inch by 1 inch cubes. Toast in a 350( F oven for 1-2 minutes or until crisp and dry, stirring occasionally if necessary.
Place the butter and 2 Tbs. Of the olive oil into a 10 inch sauté pan over medium low heat. Allow the butter to melt and then add the garlic. Saute the garlic for 2-3 minutes until it is translucent, but not brown. Toss the cooked garlic, butter, and oil with the diced bread.
Slice the tomatoes and place in a large bowl. Add the vinegar, remaining olive oil, salt, and pepper.
Layer 1/4 of the basil leaves on top of each other and roll into a tight bunch. Thinly slice the bunch of leaves crosswise to create long strips of basil approximately 1/8 inch thick. Just before serving, toss the bread, basil, and parley with the tomatoes. Adjust the seasoning with additional salt and pepper if necessary. - Updated: January 16, 2007
