Ingredients
14
slices (1/2 inch thick) baguette
1/4 cup olive oil
2
cups grape tomatoes
2
shallots, sliced, separated into rings
1
tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2
tablespoons shredded fresh basil leaves
1/2 cup shaved Parmesan cheese
Additional fresh basil leaves
Preparation
Heat oven to 425°F. On ungreased cookie sheet, place baguette slices; brush slices with 2 tablespoons of the oil. Bake 6 minutes or until lightly toasted. Set aside.
In 15x10x1-inch pan, mix tomatoes and shallots. In small bowl, mix remaining 2 tablespoons oil, the vinegar, salt and pepper. Pour over tomato mixture; toss gently. Bake 25 minutes or until tomatoes have burst and begin to break down. Cool 5 minutes.
In medium bowl, stir tomato mixture and shredded basil, mashing tomatoes slightly. Spoon onto toasted baguette slices; top with basil leaves and cheese.
