Ingredients

7 tablespoons extra-virgin olive oil $

2 tablespoons butter $

2 cloves garlic, peeled and coarsely chopped

1 12-inch length of baguette

2 tablespoons balsamic vinegar

2 teaspoons kosher or sea salt

1/4 teaspoon coarsely ground black pepper

8 very ripe assorted tomatoes (3 lb.), large ones chopped $

1/2 cup basil leaves, torn into pieces or cut into ribbons

Preparation

  1. Preheat oven to 350°. In a small pan over medium heat, combine 2 tablespoons olive oil, the butter, and garlic; stir until butter melts, about 2 minutes.
  2. Cut baguette into 1/2-inch cubes and put in a 10- by 15-inch baking pan. Pour oil mixture over bread and mix well. Bake until golden, 10 to 15 minutes. Remove from oven and let bread cool in pan.
  3. In a bowl, mix remaining olive oil, the vinegar, salt, and pepper. Stir in tomatoes and bread cubes. Serve at room temperature in shallow bowls, garnished with basil.