Ingredients
- 1 loaf crusty bread (baguette or ciabatta)
- 2–3 ripe tomatoes, thinly sliced
- 2–3 cloves garlic, minced
- 3–4 tbsp extra virgin olive oil
- Fresh basil leaves (about 10–12, torn or chopped)
- Salt and freshly ground black pepper, to taste
- ½ tsp dried oregano (optional)
- ½ cup shredded mozzarella or feta cheese (optional, for extra richness)
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Bread: Slice the loaf in half lengthwise, then place cut-side up on the baking sheet.
- Garlic Olive Oil Mix: In a small bowl, mix olive oil with minced garlic. Brush this mixture generously over the bread’s cut sides.
- Add Tomatoes: Arrange tomato slices evenly over the bread. Sprinkle with salt, pepper, and oregano (if using).
- Optional Cheese: If you like, sprinkle mozzarella or crumbled feta over the tomatoes.
- Bake: Place in the oven for 10–12 minutes, or until bread edges are crisp and cheese is melted (if used).
- Finish with Basil: Remove from oven, scatter fresh basil leaves on top, and drizzle lightly with extra virgin olive oil.
- Serve: Slice into pieces and serve warm as an appetizer, side dish, or light snack.
If you want, I can also give you a quick stovetop version so you don’t even need to turn on the oven. That would make it even faster and fresher.