Ingredients:

• 2 Tbsp Good quality Olive Oil
• 5 cloves Garlic, Finely Minced
• 2 Pint Cherry Tomatoes {halved}
• 1 Tbsp Balsamic Vinegar
• 10 Whole Basil Leaves {chiffonade}
• 1  French Baguette
• 6 Tbsp Butter
• Parmigiano Reggiano {Shaved}

Directions:

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, or until golden. Pour into a bowl and allow to cool slightly. Add cut tomatoes tomatoes, balsamic and basil, to bowl salt and pepper to taste. Cover and refrigerate for an hour or two if you have the time.

Cut baguette into thin slices, this recipe makes about 12. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, generously spoon over the slices of bread, and top with large shaved pieces of Reggiano.

xoxo,

Birdie

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