INGREDIENTS
Servings: 6
Heirloom cherry tomatoes
1
cup
French bread baguette
1
Basil, torn
4
leaves
Extra virgin olive oil
5
tbsp
Kosher salt
2
pinch
DIRECTIONS
- Preheat Carbon oven to low/low
- Slice the tomatoes and add to bowl. Gently toss with olive oil, basil and salt. Set aside.
- Slice the baguette lengthwise and slide into the Carbon oven, crust side down and roast until golden brown and crisp.
- Rub the surface of the baguette with the garlic clove.
- Slice the bread into 1 ½ inch slices and top with tomato basil mixture. Serve at room temp.
Chef's note
For the best results use as fresh of ingredients as possible.
OVEN TEMP: Low/Low
TOTAL TIME: 20 mins
COPY TO CLIPBOARD
Made in USA
