- Preheat oven to 425°F. Place BonMAT on a Perforated Baking Sheet.
- Slice French baguette, brush with EVOO, and place on BonMAT.
- Wash and dry tomatoes, slice tomatoes in half, and toss in a large bowl with 1/2 cup EVOO, chopped garlic, basil, salt, and pepper.
- Place over slices of bread and bake for 40 minutes, or until the tomatoes’ skins are slightly brown, softened, and some have burst, and the toast is brownish.
- Place on serving platter and drizzle with FRENCH PANTRY Traditional Balsamic Vinegar to finalize.
BONTIP: Feel free to substitute sun-dried tomatoes ( BONCOOK loves sun-dried tomatoes in olive oil)
Enjoy Cooking and Baking from our BONCOOK kitchen to yours!