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Kate Mathis

The simplest ingredients create a bounty of just-picked flavor and color.



Yields: 2 main-dish servings

Total Time: 12 min


  • 1 baguette, 24-inch, preferably 2 days old
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1/4 cup garlic, chopped
  • 2 pounds tomatoes
  • 1 bunch basil
  • 1/2 cup parsley, roughly chopped


1. 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.

2. Place the butter and 2 tablespoons of the olive oil into a 10- inch sauté pan over medium low heat. Allow the butter to melt and then add the garlic. Sauté the garlic for 2-3 minutes until it is soft, but not brown. Toss the cooked garlic, butter, and oil with the diced bread.

3. Slice the tomatoes and place in a large bowl. Add the vinegar, remaining olive oil, salt, and pepper.

4. Layer one-quarter 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 ⅛-inch thick.

5. Just before serving, toss the bread, basil, and parsley with the tomatoes. Adjust the seasoning with additional salt and pepper if necessary.

Reprinted with permission of Hearst Communications, Inc.