4 slices of baguette drizzled with olive oil on both sides
3 small tomatoes chopped into cubes
3 tablespoons olive oil
3 cloves of garlic, minced
Salt and pepper
In a bowl, mix the tomatoes with the oil, garlic, salt and pepper and set aside.
Put a saucepan over high heat and when it gets really hot, place the slices of baguette on the pan.
Place as many as you can fit onto the pan, turning them when the sides become golden brown.
Remove when all of them have been cooked on both sides and set aside.
In the same pan, throw in the tomato mixture and keep stirring for about 1 minute. The tomatoes shouldn’t be cooked for a long time; they should simply be seared slightly.
Remove from the heat and spoon generous spoonfuls on top of the baguette slices.
Finish off by grating some fresh Parmesan and grinding coarse sea salt and black pepper on top of them.
– Recipes and photography by Shaikha Al Ali