This Parmigiano Reggiano, tomatoes, basil and onions is something that shows up on our dinner table typically at least once a week. Usually, I make at least two or three portions, because, like so many simple foods, it tastes even better the next day.
Total Time
30min
4.5
2 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
2/3
cup
Balsamic Vinegar
•
to taste
Mini French Baguettes
•
to taste
Garlic Paste
•
to taste
Tomatoes
•
to taste
Onions
•
to taste
Kosher Salt
•
to taste
Finely Ground Black Pepper
•
as needed
Extra-Virgin Olive Oil
•
to taste
White Balsamic Vinegar
•
to taste
Parmigiano-Reggiano
•
to taste
Fresh Basil
Cooking Instructions
1.
Bring Balsamic Vinegar (1/3 cup) to a simmer.
2.
Reduce until slightly thickened, set aside.
3.
Cut a Mini French Baguettes (to taste) lengthwise into three equal slices.
4.
Brush the slices generously with Garlic Paste (to taste), and bake until golden and crisp.
5.
Slice good quality, RIPE Tomatoes (to taste) into fine slices.
6.
Top tomatoes with Onions (to taste) rings, season with Kosher Salt (to taste), Finely Ground Black Pepper (to taste), Extra-Virgin Olive Oil (as needed), and White Balsamic Vinegar (to taste) marinade for at least 2 hours.
7.
Add Parmigiano-Reggiano (to taste) batons. Garnish with some greens and Fresh Basil (to taste), drizzle the Balsamic Vinegar (1/3 cup) reduction over the cheese.
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
36
FAT
--
PROTEIN
0.2 g
CARBS
7.0 g
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