Basil Croutons with Cherry Tomatoes
Serve as hors d'oeuvres or as a soup garnish.
- Yield: Makes 12
Source: Martha Stewart Living, September 2001
- 1/2 loaf French bread
- 2 cups fresh basil leaves, loosely packed, finely chopped
- 2 cloves garlic, or to taste, minced
- 2 ounces Parmesan cheese, grated
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse salt, plus more for seasoning
- 1/4 teaspoon freshly ground pepper, plus more for seasoning
- 12 to 15 cherry tomatoes
Preheat oven to 400 degrees. Slice bread, on a slight diagonal, into 12 slices, about 1/4 inch thick. Arrange slices on a baking pan, and toast until golden, about 3 minutes per side. Remove from oven, and set aside.
Mix together basil, garlic, and Parmesan in a small bowl. Pour in oil; mix to combine. Add salt and pepper; mix to combine.
Spoon a small amount of basil mixture onto each crouton, using the back of the spoon to spread slightly. Slice cherry tomatoes in half, and place halves facedown on croutons. Season with salt and pepper.