Warm Bruschetta Of Tomatoes, Scallions, Olive Oil And Basil On Toasted Baguette

1. 1

   In a small bowl, soak the smashed garlic cloves in the olive oil for at least half an hour to infuse the olive oil with garlic flavor.

2. 2

   Generously brush the baguette slices on both sides with the garlic-infused olive oil. The remaining garlic-infused oil will be used to sautee the bruschetta topping.

3. 3

   Add some plain olive oil to cover the bottom of a large skillet with a very thin layer of oil. Heat on medium-high until quite hot. Toast the pre-oiled baguette slices (2 or 3 at a time) in the skillet, 1 to 2 minutes per side, or until the slices reach your desired amount of golden color. Remove from heat and keep warm on a platter until ready to top with the bruschetta topping.

4. 4

   In a wok or saute pan, heat the leftover garlic-infused olive oil on medium-high until fairly hot. Add the scallions and saute briefly, just to release the aromatics into the oil. Add the halved cherry tomatoes, salt and sugar and saute for 2-3 mins. If you want softer tomatoes and more sauce, cook a bit longer. You can also add in the optional soy sauce and/or red chili pepper flakes. Reduce heat to med-low.

5. 5

   Add the breadcrumbs if you want to thicken the sauce a bit. Stir in the basil and continue cooking for about half minute to extract the flavor into the sauce. Taste and adjust with more salt and/or sugar as needed. I like to add sugar to savory foods, as the sugar rounds out the salty flavor and gives a dish more body.

6. 6

   Top the toasts with the freshly sauteed topping for a show-stopping presentation and aromatic experience! Any excess juices left in the pan can be reserved for later use as a tasty sauce for noodles or rice or in a soup.

* Per serving · 4 servings · Values may vary.

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